Smoked Salmon Rolls with Olive Cream Cheese

An attractive addition to an hors d’oeuvre table, these salmon rolls look as if they were more work than they really were. I prefer nova to lox for these, simply because it’s less salty, but either is okay. Tying each roll with a chive looks pretty, but they will hold together without any assistance.

Preparation time 20 minutes

smoked salmon rolls with olive cream cheese

  • 1/3 cup (79 ml) chopped, pitted, brine-cured green olives
  • 8 ounces (225 g) cream cheese, softened
  • 2 tablespoons (30 g) freshly squeezed lemon juice
  • 2 tablespoons (30 g) finely chopped fresh chives
  • 1/4 teaspoon (1.25 ml) freshly ground black pepper, or to taste
  • 8 ounces (225 g) thinly sliced smoked salmon
  • Whole chives (optional)

In a small mixing bowl, thoroughly combine the chopped olives with the cream cheese, lemon juice, chopped chives, and pepper. Taste and adjust seasoning as needed.

Place a thin slice of salmon on the counter or board, with one of the narrow ends toward you. Place a rounded tablespoon of the olive mixture on the end nearest you and roll up in the salmon. Carefully tie a whole chive around the roll and trim ends, if desired.

Repeat with remaining salmon and cheese, arrange on a serving plate, cover tightly with plastic wrap, and refrigerate until serving time.