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Smoked Salmon Rolls


Have fun with appetizer presentation for these Passover dairy recipes. It's a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener.

To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.

  • Duration
  • Prep Time
  • 5 servings ServingsServings


  • 4 Persian or Kirby cucumbers, peeled
  • 1 1/2 pounds smoked salmon, sliced very thin to yield 16 slices
  • 1 cup Temp Tee Whipped Cream Cheese
  • 1/4 cup capers, drained
  • 1 tablespoon lemon juice
  • 1 Vidalia onion, thinly sliced
  • 16 grape tomatoes, halved
  • 2 lemons, cut into wedges
  • Matzah or flat breads (optional)


  1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.
  2. On a flat work surface, place 1 piece of salmon horizontally.
  3. In a small bowl, mix together cream cheese, capers and lemon juice.
  4. Spoon 1 tablespoon cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.
  5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.
  6. Repeat previous two steps with remaining ingredients.
  7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon. Serve matzah or flat breads in a basket if desired.

Contributed by: Quick & Kosher, JAMIE GELLER

Nutrition information does not include garnish or optional ingredients.