Cucumber and cheese rolls with smoked salmon

Name: Cucumber and cheese rolls with smoked salmon - Janina O.
Ingredients: 1 piece of cucumber Fabio; a few thin slices of cheese; 50g of smoked salmon fillet; a few green onion leaves for decoration.

Appetizers - Cucumber and cheese rolls with smoked salmon by Janina O. - Recipia

I have made these cucumber rolls with cheese and smoked salmon several times when I needed a quick appetizer or simply when I wanted something refreshing and light on the table. It helps that I don't have to cook anything hot and I can use simple, pre-sliced ingredients. The cucumber strips provide the crunchy texture, while the cheese and smoked salmon complete the flavor. Quick info Total time: about 15-20 minutes Preparation time: 15-20 minutes Cooking time: no cooking required Servings: 8-10 rolls (from one large cucumber and 50g smoked salmon) Difficulty: easy Recipe type: cold appetizer, suitable for festive meals or quick snacks Ingredients 1 Fabio cucumber (or another thin-skinned cucumber, medium to large size) some thin slices of cheese (choose a firm cheese, sliced to the width of the cucumber strips) 50g smoked salmon fillet some green onion leaves (to tie the rolls) Preparation method 1. Wash the cucumber well and dry it with a clean towel. The skin does not need to be peeled if it's thin. 2. Cut the cucumber lengthwise into very thin strips. The easiest way is with a mandoline or a sharp knife. The strips should be wide enough to place cheese and salmon on them, but not so thick that they can't be rolled easily. 3. Cut the cheese into thin slices, the width of the cucumber strips. Ideally, you want pieces of cheese that cover as much of the cucumber's surface as possible without sticking out. 4. Cut the smoked salmon into suitable pieces to be placed in the middle of the roll, that is, along the entire length of the cucumber strip. 5. Place a slice of cheese on each cucumber strip, then put a piece of smoked salmon at one end. 6. Carefully roll it up, starting from the end with the salmon, so that it ends up in the middle of the roll, wrapped in cheese and cucumber. 7. Tie each roll with a thin green onion leaf. If the onion leaves are too thick, cut them lengthwise or use only the thinner part. Don't tie too tightly to avoid breaking. 8. Place the rolls on a platter. They can be served immediately. Why I make this recipe often I love it because it doesn't take long and requires no cooking. It can be easily adapted for more guests or just for a quick snack. The rolls are refreshing, especially in summer, and they don't weigh down the table. The ingredients are easy to find. They stay fresh for a while if kept cool, but they are best eaten right away. Tips and variations Tips Don't let the cucumber sit cut for too long, otherwise, it will release water and the rolls can become soggy. Roll them as close to serving time as possible. The cheese should be firm, not too soft or crumbly, so it doesn't break while rolling. If the green onion leaves are not flexible enough, you can quickly pass them through warm water to soften them a bit. Substitutions You can use sliced mozzarella cheese or another low-salt cheese if you don't have regular cheese. The smoked salmon can be replaced with another smoked fish (mackerel, trout) or left out for a vegetarian version. Variations If you want a different note, you can add a thin strip of bell pepper or a splash of grated horseradish on the cheese. For more color, use strips of blanched carrot or very thinly sliced zucchini. Serving ideas They fit well on a cold appetizer platter, alongside other rolls or canapés. They can be served as a refreshing snack, at a brunch table, or at a picnic. They can be arranged on toothpicks for a more compact look on the table. Frequently asked questions 1. What type of cucumber is best for rolls? The most suitable is a Fabio cucumber or any type with thin skin, firm to the touch, and not too full of seeds, so you can cut long strips that don't break. 2. Can I make the rolls with another type of cheese? Yes, you can use any cheese that slices easily and doesn't crumble. Avoid very soft cheeses, as they won't hold their shape. 3. Can the rolls be prepared in advance? They are best made 1-2 hours before serving. If made earlier, the cucumber will release water and the rolls will become soggy. 4. How thick should the cucumber strips be? They should be as thin as possible, so they are flexible and easy to roll. Too thick will break when bent, too thin may break when filled. 5. What other ties can I use instead of green onion? You can try thin strips of dill or parsley, but green onion is the most practical for tying. Nutritional values Estimate for one roll: approximately 35-40 kcal. Macros per roll: 2-3g protein, 2g fat, 1-2g carbohydrates. The exact value varies depending on the thickness of the cheese, the type of salmon, and how large the cucumber strips are. The cucumber adds volume and fiber with very few calories, while the cheese and salmon increase the protein and fat value. Storage and reheating The rolls do not reheat and do not store well for more than a few hours, as the vegetables release water and everything becomes soft. If you need to make them ahead, keep them cool, well covered, and consume them the same day. If you have some left over, you can eat them the next day, but the texture will not be as good.

Cucumber and cheese rolls with smoked salmon

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