Smoked Salmon Roll Ups (Printable Version)
Smoked salmon with cream cheese and herbs rolled into bite-sized pieces. Elegant 15-minute appetizer.
# What You Need:
→ Main Components
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→ Seasonings and Garnish
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# How-To:
01 - In a small bowl, combine cream cheese, dill, chives, lemon juice, and black pepper. Mix until smooth and fully incorporated.
02 - Lay the tortillas flat on a clean work surface. Distribute the cream cheese mixture evenly over each tortilla, spreading to the edges.
03 - Arrange smoked salmon slices in an even layer over the cream cheese coating, ensuring full coverage.
04 - Starting from one edge, roll each tortilla tightly to create a compact log. Maintain consistent pressure for even rolling.
05 - Wrap the rolls securely in plastic wrap and refrigerate for 30 minutes to firm. This step ensures clean, uniform slices.
06 - Using a sharp knife, cut each roll into 1-inch pieces. Arrange on a serving platter and garnish with additional dill or chives if desired. Serve chilled.
# Expert Tips:
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- They look like you spent hours but come together in fifteen minutes flat
- The creamy herb filling balances the smoky salmon perfectly every time
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- Skip the chilling step and you'll end up with squashed, messy slices instead of those beautiful clean spirals
- These actually taste better after sitting for an hour, so make them well before your guests arrive
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- Layer thin cucumber or avocado inside for extra texture and freshness
- Pat the salmon dry with paper towels before using so the tortillas don't get soggy