Mini salmon and cream cheese rolls

Total: 50 min. | Active: 20 min.
gluten-free, Low Carb
Nutritional value / piece: 35 kcal
, Fat: 3 g
, Protein: 2 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g plain organic cream cheese
1 lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
¼ tsp salt
a little pepper

To fill

1 tbsp toasted sesame seeds
½ tbsp black sesame seeds
200 g Fine Food MSC Wild Alaska Silver Salmon, sliced
3 tbsp dill, finely chopped
¼ cucumber, peeled, cored and quartered
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How it's done

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Combine the cream cheese, lime zest and juice, season. Transfer the mixture to a disposable piping bag.

To fill

Place 2 pieces of cling film (each approx. 15 x 40 cm) on the work surface. Spread the sesame seeds in the middle of each piece, leaving a border of approx. 4 cm all the way around. Place the pieces of salmon lengthwise on top, side by side. Sprinkle the dill on top of the salmon. Cut a large tip off the piping bag, pipe ¼ of the filling lengthwise in the middle of each piece, place 2 sticks of cucumber on top of each, press down gently. Spread the remainder of the filling on top, roll up from the narrow end using the cling film. Cover the rolls and chill for approx. 30 mins.

Mini rolls

Remove the cling film. Without exerting any pressure, use a knife to slice each roll into approx. 15 mini rolls.

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