Cucumber Salmon Roll-Ups
Looking for a fresh and easy keto friendly appetizer? These low carb cucumber salmon roll-ups are light and fresh tasting, perfect for summer or any time. They also make great tea party snacks!
fresh dill sprigs
Bring cream cheese to room temperature so it's easy to spread.
Cut ends off of the English cucumber and then cut in half. Make 12 very thin cucumber strips lengthwise that are approximately 6 inches long.
Place the cucumber slices on a paper towel to dry.
Chop dill and divide into 1 tablespoon portions.
Add 1 tablespoon dill and salt to the cream cheese and mix well.
Sprinkle the remaining tablespoon of dill on your work area. This is for getting some of the dark green color of the dill against the outside of the cucumber for asthetic purposes.
Making sure that both sides of the cucumber are dry, spread a thin layer of cream cheese on the cucumber slice.
Add thin pieces of smoked salmon on top of the cream cheese, making it the same width as the cucumber or slightly smaller.
Roll up the cucumber and secure with a toothpick. It's a nice look to push the salmon slightly towards the top as you roll so it looks like a rose.
Taste your capers first, it varies by brand but they probably need to be rinsed to they aren't too salty. Top each roll up with 3 to 5 capers, depending on the size of your roll.
Refrigerate at least 45 minutes or overnight.
Garnish the roll-ups with capers and fresh dill sprigs.
Find lox style salmon that's typically used for bagels. The thin, flat sheets work best although you can make this work with other types of smoked salmon.
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