Mini rolls with smoked salmon
Mini smoked salmon rolls - A delight for parties
Preparation time: 20 minutes
Cooking time: 0 minutes
Total time: 20 minutes
Number of servings: 6
When it comes to organizing a party with friends, appetizers are essential. These mini smoked salmon rolls are not only delicious and filling but also easy to prepare. Perfect for serving cold, they are sure to impress your guests. Let’s get started!
Ingredients:
- 200 g quality smoked salmon
- 150 g cream cheese (ideally, cottage cheese or mascarpone)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon lemon juice
- 4 large tortillas or flatbreads
- 1 medium cucumber, sliced thinly
- Salt and pepper to taste
- Optional: a few leaves of arugula or spinach for added freshness
Step 1: Preparing the filling
In a bowl, mix the cream cheese with the chopped dill and lemon juice. Make sure the ingredients are well combined. Taste the mixture and, if necessary, adjust with salt and pepper. This mixture will give the rolls a fresh flavor and a pleasant cheese taste that pairs perfectly with the smoked salmon.
Step 2: Assembling the rolls
On each tortilla or flatbread, spread an even layer of the cheese mixture. Make sure to cover the entire surface, leaving about a 1 cm margin on each side. Place thin slices of smoked salmon on top of the cream cheese, followed by a few slices of cucumber and, if desired, a few leaves of arugula or spinach for added texture and color.
Step 3: Rolling
Start rolling the tortilla from one end, being careful to keep the filling inside. You can use plastic wrap to help shape the roll tightly. Once you have a compact roll, wrap it in plastic wrap and place it in the fridge for about 10-15 minutes. This step helps firm up the rolls and maintain their shape.
Step 4: Cutting and serving
Remove the rolls from the fridge and unwrap the plastic wrap. Use a sharp knife to cut the rolls into pieces about 2-3 cm thick. Arrange them on a serving platter and, if desired, garnish with a few dill leaves or lemon slices for an attractive presentation.
Serving suggestion: These mini smoked salmon rolls pair perfectly with a refreshing drink, such as a mint lemonade cocktail or a glass of dry white wine.
Personalized variant: You can replace the smoked salmon with canned tuna for an equally tasty alternative, or add avocado for extra creaminess. Also, for those who prefer a spicier taste, add a few slices of chili pepper or a spicy sauce to the cheese mixture.
Enjoy these mini smoked salmon rolls, which are not only a quick and simple appetizer but also a true delight for the taste buds!
Boiled potatoes with skin are peeled and passed through a meat grinder (or can be mashed well with a fork), while mixing in the salt. Flour is added gradually to the potato puree until a pliable consistency is obtained (that is, it can be rolled out with a rolling pin - the less flour used, the more tender and easier to roll the dough later). From the resulting dough, a log is formed and divided into 12-14 pieces, each piece being rolled out into a circle with a diameter of 20 cm. The flatbreads are lightly cooked on both sides in a non-stick pan (thus without adding oil/butter/margarine). They can be stacked on top of each other and covered with a clean kitchen towel until use. They are somewhat similar to pancakes and are also served wrapped around sausages. They can be filled with smoked salmon, rolled up, and cut. Enjoy your meal! The recipe for Mini-rolled Smoked Salmon was proposed by Dan@ on the recipe forum.
Ingredients: For potetlomper (a type of potato cakes): - 1 kg potatoes - 1 teaspoon of salt - about 2-3 dl (120-180g) white flour filling: smoked salmon
