Directions
- Prepare the Filling
In a bowl, combine cream cheese, sour cream, lemon juice, dill, chives, garlic powder, salt, and pepper. Mix until smooth. Optional: add a teaspoon of Dijon mustard or horseradish for extra tang. - Lay Out the Salmon
Place a sheet of plastic wrap on your work surface. Arrange the smoked salmon slices slightly overlapping to form a rectangle about 20×25 cm (8×10 in). - Spread the Cream Cheese Mixture
Evenly spread the cream cheese filling over the salmon layer, leaving approximately a 1 cm (½ in) border on all sides. - Roll the Log
Using the plastic wrap to help, gently roll the salmon into a tight log. Twist the ends of the wrap to seal it securely. - Chill
Refrigerate for at least 2 hours, or overnight, to let the flavors meld and the log firm up for easier slicing. - Serve
Unwrap the chilled log and place on a serving platter. Garnish with extra salmon strips, dill sprigs, and lemon slices. Slice into rounds and serve with crackers, cucumber rounds, or toasted baguette slices.
Recipe Details
- Prep time: 15 minutes
- Chill time: 2 hours
- Total time: 2 hours 15 minutes
- Servings: 6–8 appetizer portions
- Difficulty level: Easy
Variations & Substitutions
- Swap smoked salmon with smoked trout or smoked mackerel for a different flavor profile.
- Add finely diced red bell pepper or cucumber to the cream cheese filling for extra crunch.
- Use light cream cheese and Greek yogurt for a lighter, lower-fat version.
- Sprinkle everything bagel seasoning on top before chilling for a savory crunch.
Serving Suggestions
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