Smoked Salmon Rolls with Cucumber, Red Onions, Avocado and a Compound Butter
Smoked Salmon Rolls with Cucumber, Red Onion and Avocado Recipe
Prep Time
1 hr
Cook Time
4 hrs
Total Time
5 hrs

Make carb-free Smoked Salmon Rolls with an herbed compound butter, pickled red onions, cucumber and avocado. 

Course: Appetizer
Cuisine: Seafood
Servings: 12 Rolls
Author: Tony Bailey
Compound Butter
  • 4 Tablespoons Unsalted Butter Room Temperature
  • 1 Tablespoon Chives Chopped
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Shallots Finely Minced
Garlic and Chive Oil
  • 1/4 Cup Chives Chopped
  • 2 Cloves Garlic
  • 1/3 Cup Extra Virgin Olive Oil
Pickled Red Onion and Cucumbers
  • 1/2 Cup Rice Wine Vinegar
  • 1/3 Cup Sugar
  • 1 Tablespoon Cilantro
  • 1 Pinch Crushed Red Pepper
  • 1/4 Teaspoon Soy Sauce
  • 1 Small Japanese Seedless Cucumber
  • 1/2 Medium Red Onion Thinly Sliced
Smoked Salmon Rolls
  • 8 Ounce Package of Smoked Salmon No Flavorings
  • 1 Avocado Sliced
Compound Butter
  1. Mash the softened room temperature butter with a fork and fold in the chives, lemon juice and shallots.

Garlic and Chive Oil
  1. Pour the Extra Virgin Olive Oil into a food processor along with the garlic and chives.  Process for 20-30 seconds

  2. Place this off to the side.  The longer it rests, the stronger the flavors will be.  Just before using, strain through a cheesecloth

Pickled Red Onion and Cucumbers
  1. Put the Rice Wine Vinegar, Sugar, Cilantro, Crushed Red Pepper and Soy Sauce in a saucepan and bring to a boil, stirring constantly

  2. As soon as it boils, reduce to a simmer for 5 minutes.  Pour to a separate dish and allow it to cool

  3. Cut the cucumber into slices that are about 3 inches long

  4. When it has cooled, marinate the cucumber and red onion for at least 30 minutes before using

Smoked Salmon Rolls
  1. Press a few pieces of the smoked salmon together to form a long strip that's 7 to 10 inches long and 2 to 3 inches wide

  2. Gently spread about 1 tablespoon of the compound butter with your fingers along the length of the salmon piece

  3. Near the bottom, place a slice of avocado, a few slices of red onion and a few strips of cucumber and then carefully roll it forward

  4. Put each roll onto a plate, cover and let them rest in the refrigerator for about 4 hours before serving to let them set.

  5. When you are ready to serve, finely chop the remaining cucumber and red onions for a plate garnish and drizzle with the chive oil