Smoked Salmon Roll Recipe

Prepare cream cheese spread

In a medium bowl, combine the softened cream cheese, lemon juice, chopped dill and black pepper. Mix until smooth and slightly whipped. Taste and adjust seasoning with up to 1/4 tsp additional salt if needed.

Lay out salmon

On a clean work surface place the smoked salmon slices slightly overlapping to form 4 rectangular mats roughly 4 x 6 inches each (about 2 oz salmon per roll). If slices are small, overlap more to create a continuous sheet.

Prepare vegetables

Peel and pit the avocado, then cut into thin, even slices. Seed the cucumber (slice lengthwise and remove seeds) and cut into long thin strips about 1/4 inch wide. Pat cucumber and avocado slices dry with a paper towel to remove excess moisture.

Assemble filling

Place about 2 tablespoons of the cream cheese spread in a thin line along one short edge of each salmon mat. Arrange a few avocado slices, 3–4 cucumber strips, and a small handful (about 2 tablespoons) of radish sprouts on top of the spread, keeping the filling centered and not overstuffed.

Optional nori/cucumber base

If using nori or thin cucumber sheets as a base for easier rolling, place one nori sheet or a long cucumber ribbon on the salmon mat before adding the cream cheese and fillings. This helps maintain structure but is optional if salmon holds together.

Roll the salmon

Starting at the short edge with the filling, lift and roll the salmon over the fillings, tucking tightly as you go to form a compact roll. Continue until you reach the other edge. Press gently to seal the seam. Repeat for each salmon mat.

Trim and slice

Using a very sharp knife dipped in warm water and wiped dry between cuts, trim the ends of each roll for a clean appearance. Slice each roll into 6–8 pieces (depending on desired bite size). Clean the knife between cuts for neat slices.

Plate and garnish

Arrange the roll pieces on a serving platter. Sprinkle with toasted sesame seeds if using, a pinch of sea salt, and extra dill or chives. Serve with lemon wedges on the side for squeezing over the rolls.