Ingredients
- Smoked Salmon: 8 oz (227g) high-quality, thinly sliced cold-smoked salmon (lox-style works best). Look for salmon with a vibrant color and a firm texture.
- English Cucumber: 1 large (or 2 medium) English cucumber (also known as hothouse or seedless cucumber). These have thinner skin and fewer seeds, making them ideal for slicing and rolling.
- Hummus: 1 cup (approximately 240g) of your favorite hummus. Classic plain hummus works wonderfully, but feel free to experiment with roasted garlic, red pepper, or even a lemon-dill hummus for an extra flavor dimension.
- Fresh Dill: 2 tablespoons, finely chopped (optional, but highly recommended for an extra burst of freshness).
- Lemon Juice: 1 teaspoon, freshly squeezed (optional, to brighten the flavors).
- Black Pepper: Freshly ground, to taste (optional).
- Everything Bagel Seasoning: 1 tablespoon (optional, for garnish and an extra savory crunch).
Instructions
- Prepare the Cucumber Ribbons:
- Wash the English cucumber thoroughly. Trim off the ends.
- Using a wide vegetable peeler or a mandoline slicer (use the guard!), carefully slice the cucumber lengthwise into long, thin, uniform ribbons. Aim for a thickness of about 1/16 to 1/8 inch – thin enough to be pliable but not so thin that they tear easily.
- Lay the cucumber ribbons flat on a double layer of paper towels. Gently pat the top with another paper towel to absorb any excess moisture. This step is crucial to prevent your roll-ups from becoming soggy. Let them sit for a few minutes while you prepare the other ingredients.
- Prepare the Flavor Boosters (Optional):
- If using, finely chop the fresh dill.
- If your hummus is very plain, you can stir in the fresh dill and fresh lemon juice directly into the hummus for a more integrated flavor. Alternatively, you can sprinkle them on top of the hummus layer.
- Assemble the Roll-Ups:
- Take one cucumber ribbon. If it seems narrow, you can slightly overlap two ribbons side-by-side to create a wider base.
- Spread a thin, even layer of hummus over the surface of the cucumber ribbon(s), leaving a small border (about 1/4 inch) at one of the shorter ends to prevent the hummus from squeezing out when rolled. Be mindful not to overdo the hummus, as too much can make rolling difficult and messy.
- If you haven’t mixed the dill and lemon juice into the hummus, sprinkle a little fresh dill over the hummus layer now.
- Lay a slice or a piece of smoked salmon neatly over the hummus. The salmon should cover most of the hummus-coated cucumber, but it doesn’t need to be perfectly edge-to-edge. If your salmon slices are very wide, you might need to trim them slightly to fit the cucumber ribbon.
- Roll and Secure:
- Carefully, starting from one of the shorter ends, roll the cucumber ribbon up snugly, but not too tightly, to create a compact cylinder. The moisture from the hummus should help the roll stay together. The end without hummus will seal the roll.
- If desired, you can secure each roll-up with a toothpick, especially if transporting them. Decorative toothpicks can add a nice touch for presentation.
- Slice (Optional) and Serve:
- You can serve the roll-ups whole as longer spirals or slice them into smaller, bite-sized pieces (about 1-inch thick). If slicing, a sharp knife is essential for clean cuts. Chilling the assembled rolls for 10-15 minutes before slicing can make this process easier and neater.
- Arrange the Smoked Salmon Roll-Ups on a serving platter.
- Garnish with a sprinkle of extra fresh dill, a light dusting of freshly ground black pepper, or a pinch of everything bagel seasoning for added texture and flavor, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-250