If you’re looking for a quick and tasty appetizer that fits perfectly into your carnivore lifestyle, look no further than these smoked salmon roll-ups. This simple recipe combines the rich, smoky flavor of cold-smoked salmon with the creamy texture of softened cream cheese.
Whether you’re hosting a gathering or simply looking for a satisfying snack, these roll-ups are an excellent choice.
The best part? They require only a handful of ingredients and can be prepared in just a few easy steps. So, let’s get started and discover how to make these irresistible smoked salmon roll-ups!
👍 Why You’ll Love This Recipe
Burst of Flavors- The cold-smoked salmon brings a rich, smoky flavor that is perfectly balanced by the smooth, tangy cream cheese. The different flavors meld together in perfect harmony.
Nutritious and Satisfying- these smoked salmon pinwheels are actually quite nutritious. Salmon is an excellent source of protein, omega-3 fatty acids, and various vitamins and minerals, making it a great choice for a healthy snack or light meal. The cream cheese provides a dose of calcium and healthy fats.
Easy to Make- One of the best things about this smoked salmon pinwheel recipe is how incredibly easy it is to make. With just a handful of ingredients and a few simple steps, you can create a stunning appetizer.
✨ Recipe Ingredients
You will need these ingredients:
- 3oz (100g) Cream Cheese (softened)
- 8 oz (225g) Cold Smoked Salmon
- 1/4 teaspoon Salt
- 2 tablespoons Chopped Fresh Dill / Chives / Scallions (read note!)
Note: While dill, chives, and scallions are not carnivore friendly- I use a little bit to add “color” and taste. If you are following a strict carnivore diet- simply omit and make the recipe without it.
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👨🍳 How To Make
Follow these steps:
Step 1
Place the cream cheese and the salt in a bowl. Using a hand mixer, beat until smooth and fluffy. If you are using dill, chives, or scallions, add them and mix again.
Step 2
Lay a 10-inch long piece of plastic wrap on the counter. Spread the smoked salmon pieces on it, arranging them in a rectangle about 7-8 inches long and 4 inches wide. Make sure the slices are slightly overlapping.
Step 3
Press the slices down so they stick together.
Step 4
Spread the layer of cream cheese mixture over the salmon.
Step 5
Starting at the long end, roll up the salmon into a log. To make it easier to roll, use the plastic wrap to get the roll started, and then peel the plastic away as you continue rolling.
Step 6
Wrap the log in plastic wrap and refrigerate for at least 40 minutes. Then, transfer it to a cutting board, remove the plastic wrap, and slice. Enjoy!
💡Tips
1. Softening the Cream Cheese
To achieve a smooth and creamy consistency in your salmon roll, it’s important to use softened cream cheese. Remove the cream cheese from the refrigerator about 30 minutes before preparing the recipe, allowing it to come to room temperature naturally. This will make it easier to mix and spread evenly over the smoked salmon.
2. Rolling and Chilling the Salmon Log
Lift the edge of the plastic wrap closest to you, using it to guide the smoked salmon as you begin to roll. As you continue rolling, peel the plastic wrap away from the salmon, ensuring that it doesn’t get trapped inside the roll.
Once your salmon log is fully rolled, wrap it tightly in the plastic wrap, twisting the ends to create a compact, cylindrical shape. Refrigerate the log for at least 40 minutes to allow the flavors to meld and the log to firm up.
You’ll Love These Recipes Too
If you liked this recipe, make sure to check out these amazing carnivore recipes too:
- Carnivore Tortillas
- Carnivore Browned Butter Ice Cream
- Carnivore Creamy Popsicles
- Carnivore Ice Cream Cake
- Carnivore Cheddar Chips
Smoked Salmon Roll Ups
Ingredients
- 3 oz Cream Cheese (softened) (100g)
- 8 oz Cold Smoked Salmon (225g)
- 1/4 teaspoon Salt
- 2 tablespoons Chopped Fresh Dill / Chives / Scallions (read note!) Note: While dill, chives, and scallions are not carnivore friendly- I use a little bit to add “color” and taste. If you are following a strict carnivore diet- simply omit and make the recipe without it.
Instructions
- Place the cream cheese and the salt in a bowl. Using a hand mixer, beat until smooth and fluffy. If you are using dill, chives, or scallions, add them and mix again.
- Lay a 10-inch long piece of plastic wrap on the counter. Spread the smoked salmon pieces on it, arranging them in a rectangle about 7-8 inches long and 4 inches wide. Make sure the slices are slightly overlapping.
- Press the slices down so they stick together.
- Spread the layer of cream cheese mixture over the salmon.
- Starting at the long end, roll up the salmon into a log. To make it easier to roll, use the plastic wrap to get the roll started, and then peel the plastic away as you continue rolling.
- Wrap the log in plastic wrap and refrigerate for at least 40 minutes. Then, transfer it to a cutting board, remove the plastic wrap, and slice. Enjoy!
Great idea!