Ingredients
- 8 ounces thinly sliced smoked salmon
- 8 ounces cream cheese, softened
- 1 stalk celery, chopped
- ¼ cup chopped walnuts
- ¼ cup chopped green onion
- 2 teaspoons lemon juice, divided
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- freshly ground black pepper to taste
- 24 thin slices cucumber
- 24 crackers (such as Wheatsworth®)
- 24 sprigs fresh dill
Why This Recipe Is A Favorite
These wraps are a perfect blend of smoky, creamy, and fresh flavors. They come together quickly, making them ideal for a healthy lunch or light dinner. Plus, they are versatile and easy to customize with your favorite ingredients.
Cooking Tips
- Use a sharp knife to slice the smoked salmon thinly for the best texture.
- Warm the wrap slightly before assembling to make it more pliable.
- Add a squeeze of lemon juice to brighten the flavors and balance the richness.
- Warm the wrap slightly before assembling to make it more pliable.
- Add a squeeze of lemon juice to brighten the flavors and balance the richness.
Directions
Cut the smoked salmon into small pieces, about 3/4 by 2 inches. In a bowl, mix together the cream cheese, chopped celery, walnuts, and green onion. Add a teaspoon of lemon juice along with a pinch of coriander and cayenne pepper, then give everything a good stir to combine. Spread this creamy mixture evenly onto each salmon slice and season with a bit of black pepper. Carefully roll up the salmon slices into neat little rolls. To serve, place a cucumber slice on each cracker, top with a sprig of dill, and then add a salmon roll on top. Finish by drizzling the remaining lemon juice over everything for a fresh, tangy touch.
Serving Variations
Serve these wraps with a side of crisp salad or fresh vegetable sticks. A dollop of sour cream or a light herb dressing can complement the taste nicely. They also pair well with a chilled white wine or sparkling water with lemon.
Reheating And Storage
If you have leftovers, wrap them tightly in plastic wrap or store in an airtight container. Keep refrigerated and consume within 1-2 days for the best freshness. Avoid freezing, as the texture of the wrap and salmon may be affected.
