Easy Salmon Cucumber Rolls

Save to Find It Later!

These Salmon Cucumber Rolls are what I like to call sneaky-fancy. They look like something you’d see at a catered event, but they’re actually super simple to pull together with just a few fresh ingredients and a little rolling action. If you’ve got a vegetable peeler, you’ve got all the tools you need.

This recipe is light, clean, and perfect when you want a protein-rich snack or appetizer without bread. The cream cheese gives them a little richness, while the parsley and poppy seeds keep it fresh and just a little nutty.

I’ve made these for brunch spreads, and even midweek lunches when I want something more exciting than a plain salad. The key is to slice your cucumber thin enough so it rolls up without snapping—and once you get the hang of it, you’ll want to roll everything.

Related

• Spicy Cottage Cheese Wonton Cup Appetizers
• Spicy Cottage Cheese Avocado Lime Dip
• Cheesy Pizza Puff Pastry Appetizers
• Crispy Zucchini Chips – Oven Baked
• Protein Spicy Egg Dip Without Mayo

Tips to Make Salmon Cucumber Rolls

• Use a sharp vegetable peeler or mandoline to slice long, thin ribbons of cucumber. If they’re too thick, they’ll break when you try to roll.
• Pat your cucumber dry before assembling. A quick blot with a paper towel makes it easier for everything to stick.
• Don’t overdo the filling. A little cream cheese goes a long way and keeps the rolls tight.
• Chill the rolls for 10–15 minutes before serving so they hold their shape and are easier to pick up. Alternatively, you can use toothpicks to make sure everything stays in place.

Ingredients

• 1 medium cucumber
• 100g smoked salmon
• 3 tablespoons cream cheese
• 1 tablespoon fresh chopped parsley
• 2 teaspoons poppy seeds

Alternative Ingredients

If you’re not a fan of smoked salmon, you can use thin-sliced turkey or roast beef. For a dairy-free version, swap the cream cheese for hummus or mashed avocado. You can also switch up the herbs—dill, chives, or even a sprinkle of lemon zest would work beautifully.

Step 1: Prep the Cucumber

Wash and pat the cucumber dry. Using a vegetable peeler or mandoline slicer, create 6 thin, lengthwise strips of cucumber to make wide “sheets.”

Step 2: Slice the Salmon

Cut your smoked salmon into strips that match the width of your cucumber ribbons.

Step 3: Assemble the Rolls

Lay out the cucumber ribbons on a clean surface. Spread each one with a thin layer of cream cheese. Sprinkle chopped parsley over the top, then place a strip of smoked salmon on each.

Step 4: Roll Tightly

Starting from the end closest to you, roll the cucumber over the filling, keeping it snug as you go. Keep rolling until it’s fully wrapped.

Step 5: Top with Poppy Seeds

Place the finished rolls seam-side down and sprinkle each one with a pinch of poppy seeds.

How to Conserve Salmon Cucumber Rolls

These are best served fresh, but they’ll keep in the fridge for a few hours if you’re prepping ahead. Store them in a single layer in an airtight container with a piece of paper towel to absorb any moisture. If needed, secure each roll with a toothpick to help them keep their shape. Avoid freezing—cucumbers don’t freeze well and tend to go watery when thawed.

How to Serve Salmon Cucumber Rolls

I love setting these out on appetizer platters next to things like cheese cubes, olives, and veggie sticks. They’re low-carb, fresh, and feel a little more elevated than your typical snacks. You can also serve them as a light lunch with a side of fruit or a boiled egg.

If you’re building a brunch or grazing board, these rolls are a great way to add protein and color without adding bread or crackers. They’re also easy to grab and eat with one hand, which makes them ideal for entertaining.