Smoked Salmon Roll Ups (Printable)
Elegant smoked salmon and cream cheese rolls with fresh dill and chives. Perfect for entertaining or quick bites.
# 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
→ Seasonings and Garnishes
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 - In a small bowl, combine cream cheese, dill, chives, lemon juice, and black pepper. Mix until smooth and fully incorporated.
02 - Lay the tortillas flat on a clean surface. Evenly spread the cream cheese mixture over each tortilla, covering the entire surface.
03 - Arrange smoked salmon slices evenly over the cream cheese layer, ensuring full coverage from edge to edge.
04 - Starting from one edge, tightly roll up each tortilla to form a compact log. Apply gentle pressure to ensure a tight roll.
05 - Wrap the rolls in plastic wrap and refrigerate for at least 30 minutes. This step firms the rolls for cleaner slicing.
06 - Using a sharp knife, slice each roll into 1-inch pieces. Arrange on a serving platter and garnish with additional dill or chives if desired. Serve chilled.
# Cooking Tips:
01 -
- They look like you hired a caterer but take barely any effort
- You can make them hours ahead and they actually get better
- The combination of cool smoked salmon and creamy herbs feels luxurious
02 -
- Room temperature cream cheese spreads smoothly cold will tear your tortillas
- A serrated knife works better than a chefs knife for clean slices
- Dont skip the chilling time or the rolls will squish when you cut them
03 -
- Pat the smoked salmon dry with paper towels if it looks wet
- Rotate the roll a quarter turn after every few slices to keep it round