Cucumber Salmon Rolls make for a simple creamy appetizer with a handful of ingredients that you probably already have on hand. Gluten-Free and ready in minutes. No cooking required.
I’ve made something that looks like this before (ie, my cucumber appetizers), but this tastes completely different. I don’t know what it is, but there’s definitely something about food wrapped in fresh crisp super thin cucumber slices that just intrigues me. Something about mandolin thin sliced cucumber provides such a crisp and freshness factor into the dish that you cannot feel bad about whatever it is that you are eating.
I hate when you eat a large delicious bowl of pasta, but then you walk away with this heavy feeling. I never feel that way after eating cucumber rolls. They’re just so fresh and so crisp.
So when I found this recipe online I knew that I would love it.
These cucumber salmon rolls were one of a number of dishes that I made for my mom’s birthday (among many others) .
A lot simpler to make than the tofu cucumber rolls (in case you attempted those and now feel discouraged) — I promise these aren’t as annoying.
The filling can be made hours in advance and I used fresh salmon which I grilled and flaked but I suspect canned salmon would work too! If you’re using canned salmon there literally is no cooking required in this recipe and the other ingredients – mayo, yogurt, sour cream, mustard and scallions take barely a minute to mix together.
The trickiest part in making these cucumber salmon rolls is thinly slicing the cucumber. With a mandolin slicer this isn’t too difficult — though you have to be incredibly careful — trust me those edges are sharp, and when you get into the groove, and the slicing motion flows freely, it can be insanely easy and quick to accidentally cut yourself.
Trust me – I’m speaking from personal experience, cuts from a mandolin run deep, and can be quite painful. Best to be careful and slice slowly, paying close attention to how close you are getting to the end of that cucumber.
And then when you have those nice and thin long slices of cucumber all you’ve got to do is add the filling and carefully wrap the cucumber salmon rolls up. I like to fill those right up, but that’s entirely up to you. You could add less filling and use more cucumber. Or just place a dollop of the filling on cucumber rounds instead. If you don’t have a mandolin this is the easiest option.
Let me know what you think of these cucumber salmon rolls in the comments below!
Recipe Adapted from Beyond Salmon
Cucumber Salmon Rolls make for a simple appetizer with a handful of ingredients that you probably already have on hand. Gluten-Free and ready in minutes. No cooking required.
- 1 English cucumber halved and sliced lengthwise using mandolin slicer
- 1/2 pound salmon grilled/cooked and flaked (or use canned salmon)
- 1 tablespoon sour cream
- 1 tablespoon Greek yogurt
- 2 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/4 cup chopped scallions
- salt pepper to taste
Combine all ingredients except cucumber slices.
Place 1 tablespoon of mixture on each cucumber slice and roll it up. Secure with a toothpick.