Smoked Salmon Roll Ups (Printable)
Elegant smoked salmon rolls with cream cheese and fresh herbs, ready in 15 minutes.
# What You'll Need:
→ Filling Components
01 - 7 oz smoked salmon slices
02 - 3.5 oz cream cheese, softened
03 - 1 tablespoon fresh dill, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 teaspoon lemon juice
06 - Freshly ground black pepper, to taste
→ Wraps
07 - 2 large flour tortillas or gluten-free wraps
# Directions:
01 - Combine cream cheese, minced dill, chives, lemon juice, and black pepper in a small bowl. Whisk until completely smooth and evenly incorporated.
02 - Place tortillas flat on a clean work surface. Divide cream cheese mixture evenly between tortillas, spreading to within 1/2 inch of edges in a thin, uniform layer.
03 - Arrange smoked salmon slices over the cream cheese, covering the surface completely without overlapping excessively.
04 - Starting from one edge, roll each tortilla tightly to form a compact log. Apply gentle pressure to maintain tight cylindrical shape.
05 - Wrap each roll securely in plastic wrap. Refrigerate for minimum 30 minutes to firm texture for clean slicing.
06 - Unwrap rolls and slice crosswise into 1-inch thick rounds using a sharp knife. Arrange on serving platter. Garnish with additional fresh herbs if desired. Serve immediately while chilled.
# Expert Tips:
01 -
- They come together in fifteen minutes flat but look like you hired a caterer
- You can make them hours ahead and they actually get better after chilling
02 -
- A serrated knife works better than a straight edge for clean cuts through the tortilla
- Letting the rolls firm up in the fridge is the difference between neat spirals and squished messes
03 -
- Look for smoked salmon slices that are similar in thickness for even rolling
- If your tortillas seem stiff, warm them in the microwave for ten seconds first