Smoked Salmon Roll Ups (Printable)

Delicate smoked salmon, creamy cheese, and fresh herbs rolled up for a stylish appetizer or light lunch.

# What You'll Need:

→ Main Components

01 - 7 oz smoked salmon slices
02 - 3.5 oz cream cheese, softened
03 - 2 large flour tortillas or gluten-free wraps

→ Fresh Herbs and Seasonings

04 - 1 tablespoon fresh dill, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon lemon juice
07 - Freshly ground black pepper, to taste

# Directions:

01 - Combine softened cream cheese, chopped dill, chopped chives, lemon juice, and black pepper in a small mixing bowl. Blend thoroughly until completely smooth and evenly incorporated.
02 - Place tortillas flat on a clean work surface. Distribute the cream cheese mixture evenly across the entire surface of each tortilla, extending to the edges for consistent coverage.
03 - Arrange smoked salmon slices in a single layer over the cream cheese coating, ensuring even distribution across both tortillas.
04 - Starting from one edge, roll each tortilla tightly into a compact cylinder. Apply gentle pressure to eliminate air pockets and ensure structural integrity.
05 - Wrap rolls securely in plastic wrap and refrigerate for minimum 30 minutes. This step firms the texture for cleaner, more precise cutting.
06 - Using a sharp knife, cut each roll into 1-inch pieces. Arrange cut side up on a serving platter. Garnish with additional fresh dill or chives if desired. Serve immediately chilled.

# Expert Advice:

01 -
  • They come together in fifteen minutes flat but look like you spent way more effort
  • You can prep them hours ahead and just slice when guests arrive
  • The combination of cool cream cheese and smoky salmon hits every craving
02 -
  • A serrated knife works better than a straight chef's knife for slicing through the salmon without dragging
  • If your wraps crack at the edges, try microwaving them for ten seconds to make them more pliable
  • These keep well wrapped in the fridge for up to a day, but the wraps can get soggy after that
03 -
  • Buy smoked salmon from the counter rather than prepackaged if possible, the texture is noticeably better
  • If serving outdoors, nestle the platter in a shallow bowl of ice to keep them chilled

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