Smoked Salmon and Cream Cheese Roll

Silky smoked salmon rolled around a lemony, herbed cream cheese — an elegant no-cook canapé or light starter that takes minutes and looks a treat. Perfect for entertaining, and endlessly adaptable.

Why this works

• Good smoked salmon needs very little help — the cream cheese is there to complement, not compete.
• Lemon and fresh herbs in the cheese cut the richness and keep every bite fresh.
• Chilling before slicing firms the rolls so they cut into clean, neat pinwheels.

Ingredient notes and swaps

• Smoked salmon — long, even slices roll and hold best.
• Full-fat cream cheese — for a filling that holds; soften it slightly to spread.
• Lemon, dill and chives — the classic salmon herbs; capers add a briny pop.
• Black pepper — a good grind; the salmon brings the salt.
• Cucumber or blini — optional bases to serve the pinwheels on.

Smoked Salmon and Cream Cheese Roll

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Starting with smoked salmon, this sandwich is layered with tasty ingredients—cream cheese, cucumber, and red onion. It's a quick fix.

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Prep Time 13 minutes mins

Cook Time 17 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Lunch, Snack

Cuisine: British

Calories: 440

Ingredients Method Nutrition Notes

Ingredients

  

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• 4 Wholegrain Rolls, sliced in half
• 225g Smoked Salmon
• 100g Cream Cheese
• 1 small Red Onion, peeled and sliced finely
• 0.25 Cucumber, sliced
• Mango Chutney
• 1 Tbsp Chives, chopped finely
• Freshly Ground Black Pepper

Method

 

1. Spread the Cream Cheese on to each Roll base
2. Arrange the Smoked Salmon slices equally on top of each
3. Sprinkle over the sliced Red Onion
4. Drizzle over a little Mango Chutney, let down slightly with a drop of water if needed
5. Top with the cucumber
6. Finish the open sandwich with a sprinkle of Chives and some Pepper
7. Arrange on serving plates with some crisps on the side

Nutrition

Calories: 440kcalCarbohydrates: 10gProtein: 26gFat: 32gSaturated Fat: 13gSodium: 230mgFiber: 1gSugar: 7g

Notes

Be mindful not to overdo the mango chutney; a little goes a long way to add that lovely sweet and tangy accent without overpowering the delicate salmon. If it's too thick, a drop of water can help it spread more evenly.

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Tips for success

• Lay the salmon on cling film to help you roll it tightly.
• Spread the cheese thinly and evenly, right to the edges.
• Chill the roll for at least half an hour before slicing.
• Use a sharp, wetted knife for clean pinwheels.

Make ahead, storage and reheating

• Make ahead — roll a day ahead and keep chilled; slice to serve.
• Storage — keeps two days, well wrapped, in the fridge.
• Freezing — not suitable; smoked salmon and soft cheese are best fresh.

What to serve it with

• As canapés on cucumber rounds or blini, with a squeeze of lemon.
• Or as a starter with dressed leaves and brown bread.

FAQ

Can I make these ahead for a party? Yes — roll a day ahead, chill, and slice just before serving.

What can I use instead of dill? Chives, parsley or a little tarragon all work beautifully with salmon.

Can I make it lighter? Use a light soft cheese, or fold in some Greek yoghurt to loosen the filling.

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