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1
Cut the smoked salmon into 16 strips about 5 x 1 1/2 in (12cm x 4cm).
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2
Cut the cucumber into sticks measuring 1 1/2 in (4cm) by 1/4 in (5mm).
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3
Combine the cream cheese, mayonnaise, lemon zest, dill, and horseradish together in a bowl and mash together until ingredients are fully combined.
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4
Lay the smoked salmon strips on the work surface.
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5
Spread with the cheese mixture, leaving 1in (5cm) empty at one short end.
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6
Lay a cucumber stick about 1/2 in (1cm) from the cheese-spread end, and roll up tightly.
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7
Arrange the rolls on a serving platter.
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8
Garnish with dill sprigs and lemon wedges, and serve chilled.
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9
Variations
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10
Smoked Salmon and Asparagus Rolls
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11
Replace the cucumber sticks with 16 thin asparagus spears, cut about 1 1/2 in (4cm) long.
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12
Boil until just tender, toss with 2 tbsp vinaigrette, and let cool.
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13
Smoked Salmon and Shrimp Rolls
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14
Replace the cream cheese mixture and cucumber sticks with 16 cooked shrimp.
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15
Mix 3 tbsp mayonnaise, 2 tsp tomato ketchup, 1 tsp fresh lemon juice, and a dash of hot red pepper sauce.
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16
Toss the shrimp in the mayonnaise and roll in the smoked salmon strips.
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17
Smoked Salmon and Egg Rolls
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18
Replace the cream cheese mixture with 4 chopped hard-boiled eggs mixed with 2 tbsp mayonnaise and 1 tsp Dijon mustard.
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19
Inside-out Smoked Salmon Rolls
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20
Peel wide strips of cucumber using a vegetable peeler.
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21
Lay the strips out and spread the cream cheese mixture over each one.
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22
Scatter over finely chopped smoked salmon and roll up.
