Cucumber Roll Recipe

Prepare cucumber ribbons

Trim both ends of the cucumbers. Using a vegetable peeler or a mandoline set to a thin setting, slice lengthwise into long, thin ribbons about 1/16–1/8 inch thick. Rotate the cucumber as needed to get as many full-length ribbons as possible. You should have about 16–20 ribbons from 1.5 cucumbers. Pat ribbons dry with paper towel to remove excess moisture.

Make herbed cheese filling

In a medium bowl, combine the goat cheese and Greek yogurt. Stir until smooth and spreadable. Add the chopped dill, chopped chives, lemon zest, lemon juice, olive oil, salt, and black pepper. Taste and adjust seasoning. The mixture should be creamy but firm enough to hold in a ribbon.

Assemble rolls

Lay one cucumber ribbon flat with the skin side down. Place about 1 teaspoon of the cheese mixture near one short end of the ribbon (adjust to ribbon width). If using smoked salmon, place a thin slice of salmon on top of the cheese. Add a few microgreens or baby greens on top of the salmon/cheese. Starting from the cheese end, gently roll the cucumber ribbon tightly but without tearing, finishing seam-side down. Repeat with remaining ribbons until filling is used. If you have excess filling, reserve to serve as a dip.

Arrange and chill

Place finished rolls seam-side down on a plate or serving platter. Cover loosely and refrigerate for 10–15 minutes to set and make handling easier.

Just before serving, scatter rinsed capers over the rolls, drizzle a small amount of olive oil if desired, and garnish with dill sprigs or chives. Serve with lemon wedges on the side to squeeze over the rolls.