Ingredients
Method
- Lay a piece of plastic wrap on the counter and sprinkle evenly with the sesame seeds.
- Arrange the smoked salmon slices over the sesame seeds, overlapping them to form a rectangle about 10 x 6 inches.
- Spread the whipped cream cheese gently and evenly over the smoked salmon.
- Sprinkle 1 1/2 tablespoons of the minced chives and all of the lemon zest over the cream cheese.
- Along one long edge of the rectangle, arrange the avocado slices and cucumber matchsticks in a straight line.
- Use the plastic wrap to help tightly roll the salmon up and over the filling, forming a snug log.
- Wrap the log in the plastic wrap and place it in the freezer for 10 minutes to firm up.
- Remove the log from the freezer, unwrap, and slice into 12 even pieces with a sharp knife, wiping the blade between cuts.
- Arrange on a serving plate and sprinkle with the remaining chives before serving.
Notes
- For easier spreading, let the whipped cream cheese sit at room temperature for 5 to 10 minutes.
- You can assemble and roll the log, then chill it tightly wrapped in the refrigerator for up to 24 hours before slicing.
- Use a very sharp, non-serrated knife to keep the slices neat and prevent the roll ups from squashing.
- If your smoked salmon slices are small, slightly overlap and patch them to create a solid rectangle with no gaps.
- You can assemble and roll the log, then chill it tightly wrapped in the refrigerator for up to 24 hours before slicing.
- Use a very sharp, non-serrated knife to keep the slices neat and prevent the roll ups from squashing.
- If your smoked salmon slices are small, slightly overlap and patch them to create a solid rectangle with no gaps.