Tzatziki Avocado Salmon Rolls Recipe
Introduction
These Tzatziki Avocado Salmon Rolls are a fresh and elegant appetizer perfect for any occasion. Combining cool cucumber, creamy avocado, and flavorful smoked salmon with a tangy tzatziki spread, they offer a delightful mix of textures and tastes in every bite.
Ingredients
- 1 English cucumber
- 2 tablespoons tzatziki (see notes)
- 2 tablespoons minced chives (divided, plus extra whole chives to garnish)
- Juice from ¼ lime
- ½ ripe avocado (peeled and sliced)
- 5 oz (150 grams) cold smoked salmon (lox)
- 2 tablespoons sesame seeds (mix of white and black preferred)
Instructions
- Step 1: Slice 12 rounds from the cucumber to serve as the base for the salmon rolls. Cut the remaining cucumber into 8 thin strips, carefully removing the seeds to avoid excess moisture.
- Step 2: In a small bowl, combine 2 tablespoons tzatziki, 1 teaspoon minced chives, and the juice of ¼ lime. Stir well to blend the flavors evenly.
- Step 3: Lay out a 16-inch piece of plastic wrap on a clean surface. Arrange the smoked salmon pieces overlapping to form a rectangle about 12 inches by 7 inches. Gently pat to help them stick together.
- Step 4: Spread the prepared tzatziki mixture evenly over the salmon. Lay avocado slices down the center, then place cucumber strips on top. Sprinkle the remaining minced chives evenly over the layers.
- Step 5: Using the plastic wrap to help, roll the salmon tightly into a log shape. Sprinkle sesame seeds evenly over the top of the roll for added texture and flavor.
- Step 6: Transfer the salmon roll to the refrigerator and chill for 15 to 30 minutes to firm up the roll for easier slicing.
- Step 7: Remove the chilled roll from the fridge and unwrap carefully. Slice into 12 even pieces. Place each slice onto a cucumber round and garnish with two whole chives before serving.
Tips & Variations
- For a dairy-free version, use a cucumber yogurt dip or a dairy-free tzatziki alternative.
- Use fresh dill or mint in place of chives for a different herbaceous twist.
- Try swapping smoked salmon for prosciutto or thinly sliced turkey for a variation.
- Toast the sesame seeds lightly beforehand to enhance their flavor.
Storage
Store the prepared salmon roll wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. Slice just before serving for best texture. Leftover slices can be kept covered and refrigerated for up to one day but are best enjoyed fresh. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these rolls ahead of time?
Yes, the rolls can be assembled and chilled for up to 24 hours before serving. Just keep them tightly wrapped to maintain freshness.
What if I can’t find tzatziki?
You can substitute tzatziki with a mixture of Greek yogurt, minced cucumber, garlic, lemon juice, and a little salt to replicate the flavor.
PrintTzatziki Avocado Salmon Rolls Recipe
These Tzatziki Avocado Salmon Rolls offer a fresh and elegant appetizer combining creamy avocado, tangy tzatziki, and smoky cold-smoked salmon wrapped into bite-sized rolls. Garnished with cucumber rounds and sesame seeds, they are perfect for entertaining or a light, flavorful snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes + 15-30 minutes chilling
- Yield: 12 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Vegetables and Herbs
- 1 English cucumber
- 2 tablespoons minced chives (divided, plus extra whole chives to garnish)
- Juice from ¼ lime
- ½ ripe avocado (peeled and sliced)
Dairy
- 2 tablespoons tzatziki (see notes)
Seafood
- 5 oz (150 grams) cold smoked salmon (lox)
Seeds and Extras
- 2 tablespoons sesame seeds (mix of white and black preferred)
Instructions
- Cut cucumber: Slice 12 rounds from the cucumber to serve as the base for the salmon rolls. Then, carefully cut the remaining cucumber into 8 thin strips, removing the seeds to avoid excess moisture and ensure a crisp texture.
- Mix tzatziki: In a small bowl, combine 2 tablespoons of tzatziki with 1 teaspoon of minced chives and the juice of ¼ lime. Stir thoroughly to blend the flavors evenly, creating a tangy and refreshing spread.
- Start assembling: Lay out a 16-inch piece of plastic wrap on a clean, flat surface. Arrange the cold smoked salmon slices on top, overlapping to form a rectangle approximately 12 inches by 7 inches. Gently pat the salmon to help the pieces stick together to form a cohesive sheet.
- Layer fillings: Spread the prepared tzatziki mixture evenly over the salmon sheet. Next, lay the avocado slices down the center lengthwise, followed by the cucumber strips on top. Evenly sprinkle the remaining minced chives over these layers to add fresh herby flavor.
- Roll and garnish: Using the plastic wrap to assist, carefully roll the salmon tightly into a compact log shape, ensuring all fillings stay inside. Once rolled, sprinkle the sesame seeds evenly over the outside of the roll for extra crunch and visual appeal.
- Cool in fridge: Transfer the salmon roll, wrapped in plastic wrap, to the refrigerator and chill for 15 to 30 minutes. This step firms up the roll, making it easier to slice neatly without falling apart.
- Slice and serve: Remove the chilled roll from the fridge and unwrap it carefully. Using a sharp knife, slice into 12 even pieces. Place each salmon roll slice atop a cucumber round and garnish each with two whole chives before serving for an elegant presentation.
Notes
- Use cold smoked salmon (lox) for the best flavor and texture in this no-cook recipe.
- Tzatziki can be store-bought or homemade; ensure it is thick to prevent sogginess.
- Removing cucumber seeds helps keep the rolls from becoming watery.
- Chilling the roll before slicing is critical for clean, neat slices.
- For a more vibrant presentation, use a mix of black and white sesame seeds.
Keywords: tzatziki, avocado, smoked salmon, appetizer, Mediterranean, gluten free, no cook, cucumber, sesame seeds
