Special occasion
Smoked salmon rolls with cream cheese and dill
A festive starter: 15 minutes’ preparation and 30 minutes’ chilling
- Time
- 45 min
- Difficulty
- Easy
- Cuisine
- Dutch
- Serves
- 4 people
From behind the fish counter
Prepare this starter ahead, then just slice and serve. Keep the salmon rolls refrigerated and follow the storage advice given when you buy the fish.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Mix the cream cheese with finely chopped dill, lemon zest and pepper.
- 2
Lay the salmon slices slightly overlapping on cling film to form a rectangle.
- 3
Spread with cream cheese and roll up tightly using the cling film.
- 4
Chill in the fridge for 30 minutes to firm up. Only prepare a day ahead if the fish’s storage advice allows it.
- 5
Cut into 2 cm rolls.
- 6
Serve on rocket with cucumber, capers and crackers or blinis.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 150 g cream cheese
- 2 tbsp finely chopped dill
- 1 lemon
- 1 tbsp capers
- ½ cucumber
- 40 g rocket
- 8 crackers or blinis
- Pepper