Cucumber Weave Smoked Salmon and Avocado Rolls
Cucumber Weave Smoked Salmon and Avocado Rolls
Ingredients
For the Cucumber Rolls
- 1 cucumber, large, peeled into long, thin ribbons using a wide peeler
- 8 ounces soft white cheese, such as cream cheese or goat cheese, softened
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lime zest, from 1 lime
- 1 tablespoon fresh thyme, leaves, finely chopped
- 4 ounces smoked salmon, thinly sliced
- 1 avocado, ripe, thinly sliced
For Garnish
- 1 tablespoon balsamic glaze, as needed, for drizzling
- 1 teaspoon fresh thyme sprigs, for garnish
Instructions
- 1
Prepare the cucumber: Using a wide vegetable peeler, carefully peel the large cucumber into long, thin ribbons. You'll want about 12-15 ribbons, depending on the size of your cucumber.
⏱️ 5 min
- 2
Make the cheese filling: In a small bowl, combine the softened soft white cheese, freshly ground black pepper, salt, lime zest, and chopped fresh thyme leaves. Mix well until all ingredients are evenly incorporated.
⏱️ 5 min
- 3
Weave the cucumber mat: Lay a large piece of plastic wrap (about 18-24 inches long) on a clean work surface. Arrange 6-8 cucumber ribbons vertically, slightly overlapping, to form a rectangular base. Then, weave another 6-8 ribbons horizontally through the vertical ones, alternating over and under, to create a tight, flat mat. Ensure the mat is roughly 8x10 inches.
⏱️ 10 min
- 4
Layer the ingredients: Evenly spread the prepared cheese mixture over the entire cucumber mat, leaving a small border on one long edge. Next, arrange the thinly sliced smoked salmon over the cheese layer. Finally, place the thinly sliced avocado over the salmon.
⏱️ 5 min
- 5
Roll the log: Starting from one of the long edges, carefully and tightly roll the entire layered assembly into a compact log, using the plastic wrap to help guide and tighten the roll. Once rolled, twist the ends of the plastic wrap to secure the log and refrigerate for at least 30 minutes to firm up, which will make slicing easier.
⏱️ 5 min
- 6
Slice and serve: Remove the chilled log from the refrigerator and unwrap the plastic. Using a sharp knife, slice the log into individual, bite-sized rounds, about 3/4 inch thick. Arrange the rolls on a serving platter or wooden board. Drizzle with balsamic glaze and garnish with fresh thyme sprigs before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Weave Smoked Salmon and Avocado Rolls
Ingredients
For the Cucumber Rolls
- 1 cucumber, large, peeled into long, thin ribbons using a wide peeler
- 8 ounces soft white cheese, such as cream cheese or goat cheese, softened
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lime zest, from 1 lime
- 1 tablespoon fresh thyme, leaves, finely chopped
- 4 ounces smoked salmon, thinly sliced
- 1 avocado, ripe, thinly sliced
For Garnish
- 1 tablespoon balsamic glaze, as needed, for drizzling
- 1 teaspoon fresh thyme sprigs, for garnish
Instructions
- 1
Prepare the cucumber: Using a wide vegetable peeler, carefully peel the large cucumber into long, thin ribbons. You'll want about 12-15 ribbons, depending on the size of your cucumber.
⏱️ 5 min - 2
Make the cheese filling: In a small bowl, combine the softened soft white cheese, freshly ground black pepper, salt, lime zest, and chopped fresh thyme leaves. Mix well until all ingredients are evenly incorporated.
⏱️ 5 min - 3
Weave the cucumber mat: Lay a large piece of plastic wrap (about 18-24 inches long) on a clean work surface. Arrange 6-8 cucumber ribbons vertically, slightly overlapping, to form a rectangular base. Then, weave another 6-8 ribbons horizontally through the vertical ones, alternating over and under, to create a tight, flat mat. Ensure the mat is roughly 8x10 inches.
⏱️ 10 min - 4
Layer the ingredients: Evenly spread the prepared cheese mixture over the entire cucumber mat, leaving a small border on one long edge. Next, arrange the thinly sliced smoked salmon over the cheese layer. Finally, place the thinly sliced avocado over the salmon.
⏱️ 5 min - 5
Roll the log: Starting from one of the long edges, carefully and tightly roll the entire layered assembly into a compact log, using the plastic wrap to help guide and tighten the roll. Once rolled, twist the ends of the plastic wrap to secure the log and refrigerate for at least 30 minutes to firm up, which will make slicing easier.
⏱️ 5 min - 6
Slice and serve: Remove the chilled log from the refrigerator and unwrap the plastic. Using a sharp knife, slice the log into individual, bite-sized rounds, about 3/4 inch thick. Arrange the rolls on a serving platter or wooden board. Drizzle with balsamic glaze and garnish with fresh thyme sprigs before serving.
⏱️ 10 min