Ingredients:

  • 6 oz (170 g) Chatelaine smoked salmon or any good-quality thinly sliced smoked salmon
  • 1 medium English cucumber (approx. 250 g)
  • 4 oz (115 g) cream cheese, softened (use full-fat for best texture)
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon juice, freshly squeezed
  • Salt and freshly ground black pepper, to taste
  • Optional: a few capers for garnish

Instructions:

  1. Wash the cucumber thoroughly. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into thin, even ribbons about 1/8 inch thick. Set aside on paper towels to remove excess moisture.
  2. In a mixing bowl, combine softened cream cheese, chopped dill, chopped chives, and lemon juice. Season lightly with salt and pepper. Mix until smooth and well incorporated.
  3. Lay a cucumber ribbon flat on your work surface. Spread a thin, even layer of the herb cream cheese (about 1 tablespoon) along one edge of the cucumber slice. Place a thin slice of smoked salmon on top of the cream cheese. Carefully roll the cucumber from the cream cheese end, forming a tight but gentle roll.
  4. Optionally, secure each roll with a toothpick to hold shape. Arrange rolls on a serving platter. Garnish with capers or extra herbs if desired. Serve immediately or chill briefly (up to 30 minutes) before serving.