Smoked Salmon Jumbo Cream Cheese Rolls
Smoked salmon rolled with wasabi cream cheese and cucumber, then sliced onto crackers—a quick, tangy appetizer with just enough zing!
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.
Assembling Smoked Salmon Rolls
- Place round crackers on a serving plate. Top each cracker with a cucumber slice. Place a salmon roll piece on each cucumber-cracker stack.
- Garnish with fresh chives and serve.
Nutrition
Calories: 116kcalCarbohydrates: 3gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 180mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 368IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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