Cucumber Salmon Cream Cheese Rolls

Jump to Recipe

Cucumber salmon cream cheese rolls are a fresh, no-cook appetizer made with crisp cucumber, smoked salmon, cream cheese and dill. They’re simple, elegant and perfect for parties, holidays or summer entertaining.

Why You’ll Love This Recipe

• No cooking required
• Fresh, creamy and savory
• Easy to prepare ahead
• Perfect for entertaining

Ingredient Notes

English cucumber: Choose a large cucumber that can be sliced into long, wide ribbons.

Smoked salmon: Thin slices are easiest to roll and give the best texture.

Cream cheese: Let it soften slightly so it spreads easily.

Dill: Fresh dill pairs perfectly with cucumber and smoked salmon.

Capers: Optional, but they add a slightly briny flavor.

How to Make Cucumber Salmon Cream Cheese Rolls

1. Slice the Cucumber

Use a mandoline or wide vegetable peeler to slice the cucumber lengthwise into thin ribbons. Pat the ribbons dry with paper towel.

2. Make the Filling

Mix the cream cheese, chopped dill and black pepper. Stir in the capers if using.

3. Assemble

Spread a thin layer of the cream cheese mixture over each cucumber ribbon and add a strip of smoked salmon.

4. Roll

Roll each cucumber ribbon tightly and place seam-side down on a serving plate.

5. Chill and Serve

Chill for 10–15 minutes if desired, then garnish with fresh dill and serve.

Tips

• Pat the cucumber dry so the rolls don’t become watery.
• Keep the cream cheese layer thin so it doesn’t squeeze out.
• Use thinly sliced smoked salmon for easier rolling.
• Serve the rolls chilled for the best texture.

Make Ahead

The rolls can be assembled several hours ahead and refrigerated until serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 1 day.