Cucumber and Salmon Rolls (Rouleaux de Concombre et Saumon)

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.

Cucumber and Salmon Rolls (Rouleaux de Concombre et Saumon)
When making these appetizers, try to use the thinnest-cut smoked salmon you can find.
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.