With Only 4 Ingredients, These Cool-As-A-Cucumber Rolls Are Smokin’ Hot!

I know that I can always count on Dina for easy-to-prepare recipes for scrumptious, visually-stunning dishes. Just look at the vibrant greens and pinks in these Smoked Salmon Cucumber Rolls! Aren’t they gorgeous?

If you set these out on the buffet table at your next cocktail party, you will rake in the compliments like a little kid under a leafy tree in October! Make sure you have plenty of copies of this recipe on-hand, because you are bound to get lots of requests for it.

Do not try to make these using the salmon known as lox, as it has not been smoked, although it has been cured in salt for about 3 months. Lox will completely change the flavor profile and texture of this dish, as it is also very fatty, having been cut from the fatty under belly of the salmon.

Smoked salmon is cut from the lean sides of the salmon, and is only cured for a few days before it is smoked, giving it the unmistakable smoky flavor that is lacking in lox. You can probably find smoked salmon in the fish department of your local market. Ask to taste a sample to judge its smokiness.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Do you like to have a low-stress day when you are preparing for a cocktail party that evening? Then this recipe is perfect for you, because you can have the filling all made up the day before the party. Just keep it safely stored in an airtight container in your fridge until the afternoon of the party, when you can roll the filling up in the cucumbers and be ready to greet your guests at the door!

Recipe and image courtesy of Dina at Simply Home Cooked