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When making these appetizers, try to use the thinnest-cut smoked salmon you can find; you should almost be able to see through it. Thickly sliced salmon will make the rolls too fat.

Yield: makes 16 rolls

Ingredients

  • 6 oz. goat cheese, softened
  • 5 large mint leaves, minced
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 long English cucumber
  • 14 lb. very thinly sliced smoked salmon
  • Cherry tomatoes, to serve

Instructions

  1. Combine goat cheese, mint, garlic, salt, and pepper in a medium bowl; set aside.
  2. Trim the ends off cucumber, then halve crosswise. Cut each cucumber half lengthwise into 8 thin flexible slices.
  3. Cut salmon into sixteen 1-by-6–inch pieces. Lay one piece salmon lengthwise atop a cucumber slice, then dollop about 1 tbsp. of the goat cheese mixture on one end. Starting at the goat cheese end, roll up the salmon and cucumber completely and secure with a toothpick; transfer to a large platter. Repeat process to make 16 rolls in all. Garnish platter with cherry tomatoes. Serve immediately.

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