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  • Writer's picturePeter Sr.

Smoked Salmon Roll-Ups


YIELD 36 roll-ups

TIME About 20 minutes + chilling

The filling can be made several days in advance, covered, and refrigerated. The roll-ups can be assembled up to a day ahead, but cover and chill them.



  • 1 pkg. whipped cream cheese, softened (8 oz.)

  • 2 T. minced fresh dill

  • 2T. minced red onion

  • 2 T. minced capers

  • 1 T. fresh lemon juice

  • 1 ½ tsp. minced lemon zest

  • ½ tsp. caper juice

  • Salt and black pepper to taste

  • 12 slices cold-smoked salmon, about 3x6 inch each (1 lb.)

  • Fresh dill sprigs


  • Combine cream cheese, minced dill, onion, capers, lemon juice, zest, and caper juice; season with salt and pepper.

  • Spread a generous 1 Tbsp. cream cheese mixture on each salmon slice.

  • Roll up each salmon slice, starting with the shorter end.

  • Arrange rolls on a baking sheet, cover with plastic wrap, and refrigerate at least 1 hour or overnight.

  • Slice each roll into three pieces and garnish each piece with a fresh dill sprig.



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