Smoked Salmon Cream Cheese Roll-Ups (Print Version)
Delicate smoked salmon wraps with scallion cream cheese, avocado, and cucumber. Quick, gluten-free bites for any occasion.
# Ingredients:
01 -
2 Tbsp everything bagel seasoning blend
02 -
1 lb smoked salmon, thinly sliced
03 -
¾ cup whipped cream cheese, or room temperature regular cream cheese
04 -
2 scallions, thinly sliced (or substitute with chives)
05 -
2 tsp fresh lemon zest, from 1 medium lemon
06 -
1 medium ripe avocado, peeled and cut into ¼-inch thick strips
07 -
1 small cucumber, cut into ¼-inch thick matchsticks
08 -
1 medium jalapeño pepper, very thinly sliced
09 -
Low-sodium soy sauce, optional, for serving
# Steps:
01 -
Lay out a large sheet of plastic wrap (approximately 20 inches long). Sprinkle 2 Tbsp of everything bagel seasoning blend evenly over the surface. Lay 1 lb smoked salmon slices on top of the seasoning, overlapping them to create a rectangle roughly 18x6 inches.
02 -
In a small bowl, combine ¾ cup whipped cream cheese, 2 thinly sliced scallions, and 2 tsp lemon zest. Stir until well mixed.
03 -
Using a spatula or spoon, spread the cream cheese mixture evenly over the entire surface of the salmon. About 2 inches from the bottom edge, arrange the avocado and cucumber evenly across the entire width of the salmon. Use the plastic wrap to carefully lift and roll the salmon slices over the filling, forming a log. Optionally, top the log with additional everything bagel seasoning.
04 -
With a sharp knife, slice the log into bite-sized pieces, approximately ¾ inch thick. Arrange the pieces on a plate, standing upright. Top each piece with a thin slice of jalapeño. Serve with soy sauce, if desired.