Cucumber Salmon Roulades
by Tavolino
These light roulades made from crisp cucumber slices and tender smoked salmon are filled with a savory cream cheese spread. An ideal, healthy finger food for guests or as a snack.
Ingredients
- Eggs 2 pieces
- Lemon 0.5 pieces
- Cream cheese 200 g
- Salt to taste
- Pepper to taste
- Worcestershire sauce 1 tbsp
- Spring onions 2 pieces
- Bell peppers 350 g
- Dill 4 sprigs
- Cucumber 300 g
- Smoked salmon 200 g
Preparation
- 1
Boil the eggs in boiling water for 9 minutes until hard-boiled.
- 2
Drain the eggs, rinse under cold water, peel, and finely chop.
- 3
Juice the lemon.
- 4
Stir the cream cheese until smooth with salt, pepper, 1 tbsp Worcestershire sauce, and a little lemon juice.
- 5
Clean the spring onions and finely dice them.
- 6
Quarter the bell peppers, remove the seeds, wash, and finely dice.
- 7
Wash the dill, shake dry, pluck the fronds, and finely chop.
- 8
Stir the eggs, spring onions, bell peppers, and dill into the cream cheese mixture.
- 9
Wash the cucumber and shave into very thin slices lengthwise.
- 10
Lay out a piece of plastic wrap (30x40 cm) and arrange the smoked salmon on it, overlapping slightly.
- 11
Place the cucumber slices on the salmon in a shingled pattern and pat dry with paper towels.
- 12
Fill the cream cheese mixture into a piping bag and pipe it along the bottom edge of the cucumbers.
- 13
Using the plastic wrap, roll everything up into a firm log.
- 14
Chill the roll for 1 hour.
- 15
Before serving, cut into 2 cm wide pieces and arrange on a plate.