Smoked salmon rolled with wasabi cream cheese and cucumber, then sliced onto crackers—a quick, tangy appetizer with just enough zing!
This post may contain affiliate links. Please see my full disclosure policy for details.
Smoked Salmon Jumbo Cream Cheese Rolls: The Star of Your Party Table
I’m so excited to share one of my favorite recipes with you: Smoked Salmon Jumbo Cream Cheese Rolls. These rolls have earned a permanent spot at every party I host because they’re the perfect combination of smoky, creamy, crunchy, and spicy. I still remember the first time I made these for a summer get-together—I was experimenting with appetizers and thought, “Why not combine my love for sushi flavors with something easier to prepare?” The result was a massive hit. My sister-in-law took one bite and immediately declared them “the best thing on the table,” which is saying a lot considering she usually only eats my Blueberry Muffins with White Ganache at parties!
These rolls are not just delicious but also so elegant on the plate. Plus, they’re incredibly simple to make—no cooking required! Whether I’m hosting a cozy family dinner or a bigger event like our annual 4th of July Patio Celebration, these rolls always disappear first. They’ve become a part of our tradition, and the best part is the compliments that come with them. “You made these? They look so fancy!” they say, and I just smile knowing how quick and easy they really are. If you’re looking for a party appetizer that will make you look like a pro without breaking a sweat, this is the recipe for you.
Why You’ll Love These Rolls
First off, let me tell you why these rolls are a must-try. They’re versatile, easy to prepare, and perfect for so many occasions. Need a quick appetizer for a party? These rolls are your answer. Want to impress your guests with a sushi-inspired snack without the hassle of making rice? Done. Plus, they’re gluten-free if you skip the crackers or use gluten-free options. And for those of you watching calories, you can easily lighten them up by swapping out ingredients—more on that later.
I also love how customizable this recipe is. Don’t like wasabi? No problem—you can tone down the spice or replace it entirely. Don’t have smoked salmon? You can swap it for smoked trout or turkey slices for a unique twist. These rolls truly let you get creative while staying simple to prepare. They remind me of other flexible favorites like my Pinwheel Cookies for the 4th of July, where small tweaks can create a whole new flavor profile!
Tools You’ll Need
Before we dive into the ingredients, let’s talk about the tools you’ll need. Having the right equipment makes assembling these rolls so much easier:
- Measuring spoons — You’ll need these for precise measurements of the wasabi paste and salt.
- Measuring cup — Perfect for accurately measuring out the cream cheese.
- Glass mixing bowl — I prefer glass because it lets me see how well the ingredients are blended, but any mixing bowl will work.
- Hand mixer — This makes blending the cream cheese filling quick and easy. If you don’t have one, a sturdy spoon or whisk will do the trick.
- White cutting board — I like using white because it shows off the vibrant colors of the salmon and cucumber, but any cutting board will work.
- Disposable vinyl gloves (optional) — Great if you want to avoid fishy hands or working directly with wasabi paste.
- Spatulas — A silicone spatula is ideal for spreading the cream cheese filling.
- Large knife — A sharp knife is essential for slicing the salmon roll cleanly.
- Cake spatula (optional) — Handy for transferring the rolls to a serving platter.
- Paper towels — A lifesaver for quick cleanups, especially when rolling the salmon.
Ingredients Breakdown
Let’s talk ingredients. Each one plays an important role in making these rolls a flavor-packed bite. Here’s everything you need:
Cream Cheese Filling
1 Cup Cream Cheese
The base of our filling, cream cheese brings richness and creaminess to the rolls. I always let it soften at room temperature for about 15 minutes before mixing. This makes blending so much easier. If you’re looking to lighten things up, you can use reduced-fat cream cheese or even a dairy-free alternative like almond-based cream cheese for a healthier option.
2 Tablespoons Wasabi Paste
Wasabi is what gives these rolls their signature kick. If you’re spice-shy, start with one tablespoon and adjust to taste. I’ve accidentally doubled it before, and let’s just say everyone’s sinuses were clear that night! For a milder alternative, you can use horseradish or Dijon mustard.
¼ Teaspoon Salt
A little salt goes a long way in balancing the flavors. If your smoked salmon is already on the salty side, you can even skip this step or substitute with a sprinkle of potassium salt for a lower-sodium option.
Smoked Salmon Rolls
2 Smoked Salmon Fillets
Smoked salmon is the star of this recipe. I like using pre-sliced fillets for easy rolling. If salmon isn’t your thing, smoked trout or turkey slices work beautifully as substitutes. For a vegetarian option, you could use thinly sliced roasted bell peppers or zucchini.
1 Cucumber
Half the cucumber gets peeled and cut into sticks for rolling, while the other half is sliced with the skin on for topping the crackers. The cucumber adds a fresh crunch and also serves as a barrier to prevent the crackers from getting soggy. For an alternative, try julienned carrots or celery sticks.
1 Tablespoon Black Sesame Seeds and 1 Tablespoon White Sesame Seeds
These add a lovely crunch and visual contrast. If you can’t find black sesame seeds, just double the white ones or use chia seeds as a nutrient-rich substitute.
Assorted Crackers
Choose your favorites. I love using sturdy round crackers, but you can also go gluten-free or skip them entirely for a low-carb option. Rice crackers or whole-grain crackers are great healthier alternatives.
Fresh Chives (Cut into 1-Inch Pieces)
Chives are the perfect garnish. They add a subtle onion flavor and a pop of color that makes the rolls look even more impressive. For variety, you can use fresh dill or parsley.
Step-by-Step Instructions
Here’s how to assemble these show-stopping rolls:
Cream Cheese Filling
- Measure out all your ingredients: cream cheese, wasabi paste, and salt. Having everything ready to go makes the process smooth.
- In a glass mixing bowl, combine the cream cheese, wasabi paste, and salt.
- Use a hand mixer to blend until smooth and creamy. If you’re mixing by hand, make sure everything is well incorporated.
Smoked Salmon Rolls
- Lay your smoked salmon on a white cutting board, slightly overlapping to form a rectangle.
- Spread the cream cheese filling evenly in the center, leaving some space around the edges.
- Line the peeled cucumber sticks along one long edge of the salmon.
- Roll the salmon tightly from the cucumber side to form a log. Keep the roll on the cutting board and clean up any excess cream cheese with a paper towel.
- In a small bowl, mix the black sesame seeds and white sesame seeds. Spread them on the cutting board.
- Roll the salmon log over the sesame seeds to coat evenly.
- Use a large knife to slice the log into 1-inch pieces. Wipe the knife between cuts for clean edges.
Assembling Smoked Salmon Rolls
- Place your assorted crackers on a serving platter.
- Top each cracker with a cucumber slice (skin on for color and crunch).
- Add a slice of the salmon roll on top of each cracker.
- Garnish with a piece of fresh chive, and you’re ready to serve.
Customizing Your Rolls for Any Occasion
For smaller rolls, simply cut the smoked salmon into smaller rectangles before assembling. This not only makes them bite-sized but also perfect for serving as canapés at larger gatherings. If you’re looking for a more colorful presentation, try rolling them with a mix of julienned carrots, thinly sliced radishes, or bell peppers for an extra crunch and vibrant look. Want to skip the crackers altogether? Serve the rolls as-is, or place them on slices of cucumber for a lighter, gluten-free option. Another idea is to roll them in crushed nuts, like pistachios or almonds, for added texture and a nutty twist. Remember to keep the filling light if making smaller rolls to avoid overstuffing. These smaller versions are also great for kids’ lunchboxes, much like the fun ideas in my Packed Lunches for Kids post, where I focus on creative and balanced meal prep. Whether it’s for a fancy brunch or a last-minute snack, these variations make the recipe adaptable to any occasion.
Party Food Ideas
Conclusion
Smoked Salmon Jumbo Cream Cheese Rolls are a guaranteed crowd-pleaser, perfect for any occasion from casual dinners to festive gatherings. With their smoky, creamy, and slightly spicy flavor, they’re sure to be the highlight of your table. The best part? They’re so simple to make yet look incredibly elegant. If you’re searching for more appetizer ideas, check out my recipes for Grilled Mexican Street Corn Salad or Pinwheel Cookies for the 4th of July. Both are great options to pair with these rolls. Thank you for joining me in creating this easy yet impressive dish—enjoy your party and the compliments that will undoubtedly come your way!
Smoked Salmon Jumbo Cream Cheese Rolls
Equipment
- Disposable Vinyl Gloves optional
- Knife large
- Cake Spatula optional
Ingredients
Cream cheese filling
- 1 cup cream cheese room temperature
- 2 tbsp wasabi paste
- 1/4 tsp salt
Smoked Salmon Rolls
- 2 smoked salmon
- 1 cucumber half cut into sticks without skin, half sliced with skin
- 1 tbps Black sesame seeds
- 1 tbsp White sesame seeds
- Assorted crackers
- Fresh Chives cut into 1 inch
Instructions
Cream Cheese Filling
- Measure and prepare all ingredients, ensuring everything is ready to go before starting.
- In a mixing bowl, combine cream cheese, wasabi paste, and salt.
- Use a hand mixer to blend until smooth and creamy.
Smoked Salmon Rolls
- Lay smoked salmon pieces on a large cutting board, slightly overlapping to form a rectangle.
- Spread the cream cheese mixture in the middle, leaving space around the edges.
- Line cucumber sticks down the center, parallel to the long edge of the salmon.
- Roll the salmon tightly from the long edge to form a log, and leave it on the board.
- In a small bowl, mix black and white sesame seeds.
- Sprinkle seeds on the cutting board in front of the salmon roll.
- Gently roll the salmon over the sesame seeds to coat evenly.
- Slice the roll into one-inch-thick pieces using a sharp knife.
Leave a Reply