Smoked Salmon Roll with Cream Cheese for Blini
Thinly sliced lightly salted salmon, cream cheese, and fresh dill wrapped in a blin like a tight roll.
- Time
- 10 min
- Serving
- 177 kcal
- Ingredients
- ≈ $2.73
- Protein
- 12 g
Ingredients
- 1 Lightly salted salmonpack 200 g ≈ $9.00 50 g
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Dillpack 50 g ≈ $1.80 2 g
- 4 Lemon≈ $4.65 per kg 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the salmon thinly against the grain and finely chop the dill3.
Mix the cream2 cheese with the dill3 and a splash of lemon4 juice.
Arrange on a board: cream2 cheese in a small bowl, salmon slices, and lemon4 wedges.
Spread a thin layer of cream2 cheese on a blin, add a slice of salmon, roll tightly, and cut into 3cm pieces.
Tips
- Why it works
- Slice salmon against the grain so it stays flexible and doesn’t tear when rolling. Overly thick slices will crack under pressure.
- Substitutions
- Use chives instead of dill for a milder taste; swap lemon juice for vinegar if needed. Skip lemon if you dislike acidity.
- Common mistakes
- If the roll unravels, the cream cheese layer is too thick or the salmon wasn’t pressed flat enough before rolling.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a dry pan for 10 seconds per side to crisp slightly.
- Serve with
- Pair with a cup of strong black tea or a glass of dry white wine for a light afternoon bite.
Comments 0
Sign in to leave a comment.
No comments yet.