Smoked Salmon Rolls

• (12oz) 350g smoked salmon slices
• 1 cucumber
• 4oz (110g) cream cheese, softened
• 2 tbsp mayonnaise
• grated zest of ½ lemon
• 1 tsp chopped dill
• 1 tsp prepared horseradish
• dill sprigs and lemon wedges, to serve

Prepare ahead

If making ahead, stand the rolls on end on a large plate and cover tightly with plastic wrap to prevent them from drying out. Chill until ready to serve.

1. Cut the smoked salmon into 16 strips about 5 × 1½ in (12cm × 4cm). Cut the cucumber into sticks measuring 1½ in (4cm) by ¼ in (5mm).

2. Combine the cream cheese, mayonnaise, lemon zest, dill, and horseradish together in a bowl and mash together until ingredients are fully combined.

3. Lay the smoked salmon strips on the work surface. Spread with the cheese mixture, leaving 1in (2.5cm) empty at one short end. Lay a cucumber stick about ½ in (1cm) from the cheese-spread end, and roll up tightly.

4. Arrange the rolls on a serving platter. Garnish with dill sprigs and lemon wedges, and serve chilled.

Variations

Smoked Salmon and Asparagus Rolls

Replace the cucumber sticks with 16 thin asparagus spears, cut about 1½ in (4cm) long. Boil until just tender, toss with 2 tbsp vinaigrette, and let cool.

Smoked Salmon and Shrimp Rolls

Replace the cream cheese mixture and cucumber sticks with 16 cooked shrimp. Mix 3 tbsp mayonnaise, 2 tsp tomato ketchup, 1 tsp fresh lemon juice, and a dash of hot red pepper sauce. Toss the shrimp in the mayonnaise and roll in the smoked salmon strips.

Smoked Salmon and Egg Rolls

Replace the cream cheese mixture with 4 chopped hard-boiled eggs mixed with 2 tbsp mayonnaise and 1 tsp Dijon mustard.

Inside-out Smoked Salmon Rolls

Peel wide strips of cucumber using a vegetable peeler. Lay the strips out and spread the cream cheese mixture over each one. Scatter over finely chopped smoked salmon and roll up.