Smoked Salmon Cream Cheese Rolls | Easy Party Canapés

Learn how to make these delicious Smoked Salmon & Cream Cheese Rolls. Perfect for parties, buffets, Christmas canapés, or an easy make-ahead starter. This simple recipe combines creamy herb filling with rich smoked salmon, rolled up and sliced into beautiful bite-sized pieces.

Watch The Recipe Video Below

Smoked Salmon Cream Cheese Rolls | Easy Party Canapés

Ingredients

250g x Full Fat Cream Cheese

170–200g x Smoked Salmon (pre-sliced)

2 x Medium Pickled Gherkins (finely diced)

2 x Shallots (finely diced)

Small Handful Fresh Parsley (roughly chopped)

Zest of 1 Lemon

Black Pepper (to taste)

Optional toppings: 

Fresh Herbs, Lemon Zest, Extra Diced Gherkin, or Caviar

Method

Prepare the Filling

Finely dice the 2 pickled gherkins into 1.5–2mm pieces.

Finely dice the 2 shallots to match the size of the gherkins.

Roughly chop a small handful of parsley (including tender stalks if you like).

Place 250g cream cheese into a mixing bowl.

Add the diced gherkins, diced shallots, and chopped parsley.

Add the zest of one lemon and a few cracks of black pepper. No salt needed, the salmon and cream cheese are already salty.

Mix everything together until fully combined.

Transfer the mixture into a piping bag.

Prepare the Smoked Salmon Sheet

Lay a sheet of parchment/greaseproof paper on your work surface.

Arrange the smoked salmon slices on top, slightly overlapping each slice to form one even layer.

Place another sheet of parchment on top.

Gently roll over the salmon with a rolling pin to compress and flatten the slices.

Fill and Roll

Remove the top sheet of paper.

Cut a large opening on your piping bag.

Pipe a thick line of the cream cheese filling across the center of the salmon sheet.

Use the parchment paper to help lift one side of the salmon over the filling and press gently.

Fold the paper back and repeat with the other side, enclosing the filling.

Wrap the parchment around the roll and gently roll it to form a tight, even cylinder.

Twist and tighten the paper at both ends.

Chill for Clean Slices

Place the wrapped roll in the freezer for 1.5–2 hours.

It should be firm but not fully frozen, just solid enough to slice neatly.

Slice and Serve

Remove the roll from the paper.

Heat a sharp knife by dipping it into a jug of hot water.

Wipe the knife dry and trim the ends.

Between each cut, warm the knife again in the water and wipe clean.

Slice into rounds of your preferred thickness.

Place onto a serving board or plate.

Garnish with fresh herbs, lemon zest, diced gherkin, or caviar if desired.

Storage

Store in an airtight container in the fridge for up to 3 days.