Description
These Easter Smoked Salmon and Cream Cheese Roll Ups are a fresh, flavorful appetizer featuring smoky salmon layered with tangy cream cheese, green onions, and lemon zest, complemented by creamy avocado and crunchy cucumber. Finished with a spicy jalapeño kick and a sprinkle of everything bagel seasoning, they are perfect for festive gatherings or light snacks.
Ingredients
Scale
Seasoning
- 2 tbsp everything bagel spice blend
Main Ingredients
- 1 lb smoked salmon, sliced
- 3/4 cup whipped cream cheese, softened
- 2 green onions, sliced
- 2 tsp lemon zest, freshly zested
- 1 medium avocado, sliced
- 1 small cucumber, cut into matchsticks
- 1 medium jalapeño, sliced
- low-sodium soy sauce, for serving
Instructions
- Prepare the base: Lay out a large sheet of plastic wrap on a clean surface and evenly sprinkle 2 tablespoons of everything bagel seasoning over the plastic wrap, creating a flavorful layer to season the salmon roll.
- Arrange the salmon: Place 1 pound of smoked salmon slices on top of the seasoned plastic wrap, overlapping the slices to form a rectangular shape that will serve as the wrapper for the filling.
- Mix the cream cheese filling: In a bowl, combine ¾ cup softened whipped cream cheese with the sliced green onions and freshly zested lemon zest. Stir the mixture until it is smooth and evenly blended, providing a zesty, creamy filling.
- Spread the filling: Evenly spread the cream cheese mixture over the smoked salmon rectangle, ensuring full coverage to enhance the roll’s flavor and texture.
- Add avocado and cucumber: Line up the sliced avocado and cucumber sticks about 2 inches from the bottom edge of the salmon layer to create a fresh, creamy, and crunchy contrast inside the roll.
- Roll the salmon log: Using the plastic wrap to assist, carefully roll the salmon layer into a tight log starting from the edge with the avocado and cucumber, ensuring the roll stays compact and the filling is enclosed.
- Slice the roll: Remove the plastic wrap from the rolled log and slice it into ¾-inch thick pieces to create individual bite-sized roll ups, perfect for serving.
- Garnish and serve: Top each roll-up piece with a slice of jalapeño for a spicy kick and arrange them on a serving plate. Serve with low-sodium soy sauce on the side for dipping.
Notes
- Use plastic wrap to ensure a tight, uniform roll without tearing the salmon.
- Adjust jalapeño quantity based on spice preference or omit for a milder version.
- These roll ups are best served fresh but can be chilled for up to 4 hours before serving.
- Substitute low-sodium soy sauce with tamari or coconut aminos for a gluten-free option.
- To make prep easier, slice avocado and cucumber uniformly to ensure consistent texture in each roll.
