smoked salmon roulade
what you need:
12 slices smoked salmon
12 thin slices cucumber
1/2 cup crème fraîche (or sour cream)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
1 tablespoon minced capers, rinsed
lemon juice (optional)
kosher salt (to taste)
12 small skewers, cocktail toothpicks (or chives)
- Prepare Ingredients. Trim salmon slices so they are inch in width and 5” long. Lay flat on a cutting board. It is up to you if you want to peel the cucumbers. Use a mandoline to cut thin strips (they should be about 4-4½” in length). Lay a cucumber strip on top of the salmon strip.
- Make Sauce. In a bowl combine crème fraîche, herbs, and capers. Salt to taste (you may not need any with the capers). Add a thin strip of sauce to each cucumber.
- Roll. Grab the top of the salmon strip with the cucumber edge and roll it toward you, enclosing the other ingredients as you roll. Secure the roll with a skewer or toothpick.
- Serve. Serve cold.