Pumpernickel salmon rolls

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15 min


36 appetizer-size rolls

* PLUS Refrigeration Time: 720 minutes


  • 3/4 cup spreadable cream cheese
  • 12 slices pumpernickel, rye or white bread
  • 1 1/2 tsp freshly squeezed lemon juice
  • 2 tbsp finely chopped fresh dill , or 1 tsp dried dill
  • 1 to 2 tsp bottled horseradish
  • 1/2 small red onion
  • 12 slices smoked salmon


  • Remove cream cheese from the refrigerator to soften a little. Place 2 large pieces of plastic wrap, measuring about 18×12 inches (45×30 cm), on counter, overlapping edges slightly. Bread slices should be no thicker than 1/4 inch (0.5 cm). Slice crusts from bread and discard. Place 3 bread slices in a row, 2 inches (5 cm) from bottom edge of plastic wrap. Sides of bread should be touching and straight edge of bread should be facing top of plastic wrap. Place a second row of 3 bread slices above first row so sides are touching and straight edge of bread lines up and touches first row of bread slices. Bread slices should form a large rectangle. Repeat with 2 more sheets of plastic wrap and remaining 6 bread slices.
  • In a small bowl, stir cream cheese with lemon juice until well blended. Then stir in dill and 1 teaspoon (5 mL) horseradish. Finely mince onion, if using, and stir into mixture. Taste and stir in more horseradish, if you like. Spread half of cream cheese mixture over 1 bread rectangle, trying to keep slices as close together as possible. Spread remaining cream cheese over second bread rectangle. Place salmon over top of cream cheese, cutting to fit if necessary.
  • To roll, start at bottom edge of bread rectangle and tightly roll, moving fingers toward centre to form a log. Continue rolling, lifting up plastic wrap to help you form a tight log. Do not roll plastic wrap into log; plastic should only be on outside. Twist 1 overhanging end of plastic wrap and tie in a knot or seal with an elastic band. Tightly twist other overhanging end, squeezing log together, and tie in a knot or seal with an elastic band. Repeat with remaining bread rectangle. Refrigerate logs overnight.
  • When ready to cut into rolls, it will be easier if you do not remove plastic wrap. Using a sharp serrated knife, slice each log into 18 (1/2-inch/1-cm) rounds. Remove plastic wrap from each round and arrange rolls on a platter. Sprinkle with additional chopped fresh dill, if you like.

Nutrition (per serving)

  • Calories
  • 111,
  • Protein
  • 6 g,
  • Carbohydrates
  • 13.3 g,
  • Fat
  • 3.8 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 332 mg.

Hors d’oeuvre are the highlight of cocktail parties, but why not treat yourself and try them as a light weekend meal or snack? While these spread-and-roll nibblers are easy enough to whip up for your own enjoyment, cut the recipe in half if you’re noshing with a small group.

Pumpernickel salmon rolls are best made 1 day before serving, then refrigerated, uncut, in plastic wrap log shape. They will keep well for 2 days.