Prep Time: 15 minutes
Cook Time: none
Chill Time: none
Yield: 5 servings


  • 4 Persian or Kirby cucumbers, peeled
  • 1½ pounds smoked salmon, sliced very thin to yield 16 slices
  • 1 cup cream cheese
  • ¼ cup capers, drained
  • 1 tablespoon lemon juice
  • 1 Vidalia onion, thinly sliced
  • 16 grape tomatoes, halved
  • 2 lemons, cut into wedges
  • Flat breads (optional)


1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total.
2. On a flat work surface, place 1 piece of salmon horizontally.
3. In a small bowl, mix together cream cheese, capers and lemon juice.
4. Spoon 1 tablespoon cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it.
5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick.
6. Repeat previous two steps with remaining ingredients.
7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon. Serve flat breads in a basket if desired.


Have fun with appetizer presentation. It’s a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener.To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing