Tzatziki Avocado Salmon Rolls Recipe

Introduction

These Tzatziki Avocado Salmon Rolls offer a fresh and creamy twist on traditional smoked salmon appetizers. Combining cool cucumber, rich avocado, and tangy tzatziki, they make an elegant bite-sized treat perfect for any occasion.

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 (a mix of white and black recommended)

Instructions

1. Step 1: Cut 12 rounds of the cucumber to serve as a base for the salmon rolls later. With the remaining cucumber, cut it into 8 thin strips and carefully remove the seeds.
2. Step 2: In a small bowl, mix together the tzatziki, 1 teaspoon of the minced chives, and the lime juice until well combined.
3. Step 3: Lay a piece of plastic wrap about 16 inches long on your work surface. Arrange the smoked salmon on the plastic, overlapping the pieces to form a 12″ x 7″ rectangle. Gently pat down to help the salmon stick together.
4. Step 4: Spread the tzatziki mixture evenly over the salmon. Lay the avocado slices down the center, then add the cucumber strips on top. Sprinkle the remaining minced chives over everything.
5. Step 5: Using the plastic wrap to assist, roll the salmon tightly into a log shape. Sprinkle the sesame seeds on the outside of the roll.
6. Step 6: Refrigerate the salmon roll for 15 to 30 minutes to firm up and make slicing easier.
7. Step 7: Remove from the fridge, slice the roll into 12 pieces, and place each piece on a cucumber round. Garnish each with two small whole chives before serving.

Tips & Variations

• For a spicier kick, add a small amount of finely chopped fresh dill or a light spread of horseradish under the avocado.
• If you don’t have tzatziki, Greek yogurt mixed with grated cucumber and a squeeze of lemon can be a great substitute.
• Try using rainbow or black sesame seeds for added color and subtle flavor differences.

Storage

Store any leftover salmon rolls covered tightly in the refrigerator for up to 24 hours. For best texture and flavor, consume same day. When ready to eat, let them sit at room temperature for 10 minutes before serving. Avoid freezing as it may affect the texture of the avocado and salmon.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls a few hours in advance and refrigerate them as directed. Just slice and garnish right before serving to keep them fresh and visually appealing.

What if I don’t have smoked salmon?

You can substitute with fresh cooked salmon or even thinly sliced cooked chicken breast for a different but tasty option. Keep in mind the flavor and texture will change accordingly.

Tzatziki Avocado Salmon Rolls Recipe

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These Tzatziki Avocado Salmon Rolls are a light and refreshing appetizer featuring cold smoked salmon wrapped around creamy avocado and crisp cucumber, enhanced with a tangy homemade tzatziki sauce and a sprinkle of sesame seeds. Perfect for elegant entertaining or a healthy snack, these rolls offer a delicious blend of Mediterranean flavors with minimal prep and no cooking required.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15-30 minutes
• Yield: 12 pieces 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main 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

1. Cut cucumber: Slice 12 rounds from the cucumber to serve as the base for the salmon rolls. Then, cut the remaining cucumber into 8 thin strips, removing the seeds carefully to avoid excess moisture.
2. Mix tzatziki: In a small bowl, combine 2 tablespoons of tzatziki with 1 teaspoon of minced chives and the juice of ¼ lime. Stir well to blend the flavors evenly.
3. Start assembling: Lay out a 16-inch piece of plastic wrap on a clean surface. Arrange the smoked salmon pieces on top, overlapping them to form a rectangle approximately 12 inches by 7 inches. Gently pat the salmon to help the pieces stick together.
4. Layer fillings: Spread the prepared tzatziki mixture evenly over the salmon. Lay the avocado slices down the center, then add the cucumber strips on top. Sprinkle the remaining minced chives evenly over the layers.
5. Roll and garnish: Using the plastic wrap to assist, roll the salmon tightly into a log shape. Once rolled, sprinkle the sesame seeds evenly over the top of the roll for added texture and flavor.
6. Cool in fridge: Transfer the salmon roll to the refrigerator and chill for 15 to 30 minutes. This helps the roll firm up, making it easier to slice neatly.
7. Slice and serve: Remove the chilled roll from the refrigerator and unwrap it carefully. Slice into 12 even pieces. Place each salmon roll slice onto a cucumber round and garnish each with two whole chives before serving.

Notes

• For homemade tzatziki, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and dill for fresh flavor.
• Ensure the cucumber strips are thin and seeds removed to prevent sogginess in the rolls.
• Use ripe avocado for creamy texture but handle gently to avoid mashing.
• Cold smoked salmon (lox) should be fresh and thinly sliced for optimal rolling and taste.
• Chilling the roll before slicing aids in cleaner cuts and better presentation.

Keywords: Tzatziki, Avocado, Salmon Rolls, Appetizer, No-cook, Mediterranean, Healthy snack, Smoked salmon