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Cucumber and salmon rolls with mayonnaise and dill

Cucumber and Salmon Rolls with Mayonnaise and Dill

Great rolls for a buffet! Fast, delicious, and pretty! A wonderful appetizer for a festive table — salmon-and-cucumber rolls. They also make an excellent diet-friendly breakfast for anyone looking to lose weight, of course if you leave the mayonnaise out of the recipe.

Ksyunchik

Recipe author

Cucumber and salmon rolls with mayonnaise and dill

Composition / ingredients

Servings:

Cucumbers (a long one)

Salmon (salted or smoked salmon — any red fish works; it's even tastier with cold-smoked sturgeon)

Mayonnaise (or thick sour cream)

100

Ground black pepper

Dill (dried)

Salt

Lemons

0.5

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 71 % 20 g

Fats 29 % 8 g

Carbohydrates 0 % 0 g

150 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

The ingredients for the "Light" version of the recipe — that is, without mayonnaise or other fats. Salmon is an oily fish on its own.
Step 2:

Using a special slicer, cut the cucumber into 3 mm slices, having first halved it.
Step 3:

Thinly slice the salmon — I got 20 g — and lay it on the cucumber.
Step 4:

Sprinkle with dried dill and roll it up into a little roll.
Step 5:

Garnish with cucumber and olives and place on a slice of grain bread.
Step 6:

The "Light" version of the salmon-and-cucumber recipe is ready.

Wash the cucumber well and, depending on its thickness, cut it into 4-6 thin, long strips. The strips should be thin enough to roll up easily. Cut the salmon fillet the same way — one piece per cucumber strip. Finely chop the dill. Mix the dill with the mayonnaise and ground pepper to taste. If you use sour cream, add salt to it as well. Now spread a thin layer of mayonnaise on each cucumber strip. Lay pieces of salmon on top and spread a little more over them. Gently roll the cucumber and salmon into a little roll. Mix the olive oil with the juice of half a lemon. That said, you can skip this dressing if you like — it'll still be delicious. Arrange the rolls in a deep dish, drizzle them with the mixture, and cover with cling film. Refrigerate for an hour. If the cucumber rolls don't hold their shape, secure them on the side with wooden toothpicks. The thinner you slice the cucumbers, the more likely the rolls are to take the right shape. It always works for me, because I don't cut the cucumber with a knife but use a special slicer that cuts the cucumber into 3 mm slices.