Smoked Salmon Cucumber Roll-Ups
Thin cucumber ribbons wrapped around smoked salmon and a tangy herb-and-caper filling — no cooking required. A light, elegant Whole30 breakfast or snack ready in minutes.
Ingredients
- 2 English cucumber, sliced lengthwise, thin
- 6 oz smoked salmon (wild-caught)
- 1 ripe avocado, mashed
- 2 tsp fresh lemon juice
- 2 tbsp capers, drained
- 2 tbsp fresh dill, chopped
- 2 tbsp red onion, finely diced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Use a vegetable peeler or mandoline to shave the 2 English cucumber into long, flat ribbons about 1/16-inch thick. Lay the ribbons on a paper towel and pat dry.
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2
In a small bowl, combine the 1 mashed ripe avocado with 2 tsp fresh lemon juice, 1/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Mash until smooth and creamy.
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3
Lay each cucumber ribbon flat. Spread a thin layer of the avocado mixture along the length of the ribbon. Place a strip of 6 oz smoked salmon (wild-caught) at one end. Scatter 2 tbsp drained capers, 2 tbsp chopped fresh dill, and 2 tbsp finely diced red onion over the salmon.
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4
Starting from the salmon end, roll the cucumber ribbon tightly into a cylinder. Secure with a toothpick if needed. Repeat with the remaining ribbons.
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5
Arrange on a plate and garnish with extra dill. Serve immediately or refrigerate uncovered up to 1 hour.