Smoked salmon rolls

smoked salmon rolls

These smoked salmon rolls are a doddle to make and look very festive – the perfect party canapés! I would suggest making them earlier in the day and leaving them in the fridge so they stiffen a little bit before cutting them into little slices – but if you leave them longer than a day or so then the bread can become a bit stale and crusty.

You will need:

  • 1 loaf of white bread (ideally you want it sliced horizontally instead of vertically – but don’t worry if your baker can’t)
  • 2 packets of smoked salmon
  • 2 tube of cream cheese
  • 1 handful of dill
  • 2 lemons


  1. Take a slice of bread and remove the crusts, then flatten it using a rolling pin.
  2. Spread a thin layer of cream cheese over the flattened slice.
  3. Arrange some small pieces of smoked salmon along the bottom edge, then add a squeeze of lemon and some chopped dill.
  4. Roll the slice of bread away from you, tightly gripping it to create a tight roll. If the end wont stick then use some cream cheese.
  5. Repeat until you have lots of smoked salmon bread rolls.
  6. Leave in the fridge for a few hours to stiffen, if you have time (don’t worry if not but they might be trickier to slice).
  7. Slice the rolls into thin round circles and arrange on a plate, then decorate with some lemon and dill and serve with toothpicks. Cover with cling film until your guests arrive to keep it fresh!

smoked salmon rollssmoked salmon rolls


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