Elegant yet effortless, this smoked salmon roll wraps silky salmon in a golden, herb-flecked cheese layer. It is a show-stopping appetizer for brunch or parties — if you enjoy healthy make-ahead bites, try our Crispy Roasted Cauliflower Bites, and the Tuna Pasta Salad with Avocado and Ricotta makes another great crowd-pleaser.
Ingredients
- 250 g (9 oz) hard cheese
- 300 g (10.5 oz) lightly salted salmon
- Fresh dill and parsley
Instructions
- Grate the cheese on a medium grater; wash, dry, and finely chop the dill and parsley. Preheat the oven to 185C (365F).
- Toss the grated cheese with the herbs and spread it on a parchment-lined baking sheet; smooth with a knife. Cover with a second sheet of parchment and roll the cheese into a thin, even layer.
- Bake until the cheese is fully melted, about 3–5 minutes. Remove and let cool.
- Slice the salmon thinly, arrange the slices over the cheese layer, and roll up tightly.
- Refrigerate for 30 minutes, then slice thinly and serve.
Tips
- Roll the cheese while it is still warm and pliable — once cooled it will crack. For more on working with melted cheese, Serious Eats is a great resource.
- Use good-quality lightly salted salmon; the USDA offers helpful guidance on choosing and storing fish safely.
- Chill the roll well before slicing so you get clean, even spirals. It also pairs beautifully with our Homemade Adygea Cheese (3 Ingredients) on a cheese board.
Nutrition: per 100 g: 267 kcal, protein 23 g, fat 20 g, carbs 1 g