Name: Tzatziki Avocado Salmon Rolls Recipe
Prep time: 15 min
Total time: PT-491718H22M
Cuisine: Mediterranean
Ingredients: 1 English cucumber; 2 tablespoons tzatziki; 2 tablespoons minced chives (divided, plus extra whole chives for 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 preferred)

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Introduction

Tzatziki Avocado Salmon Rolls are a fresh and elegant appetizer perfect for any occasion. Combining creamy avocado, smoky salmon, and tangy tzatziki, these rolls offer a delightful mix of textures and flavors that are sure to impress your guests.

The image shows six pieces of sushi rolls placed on a white marbled surface. Each sushi piece has three visible layers: the outer layer is bright orange raw salmon decorated with black and white sesame seeds, the middle layer is a white creamy spread, and the inner layer contains green cucumber sticks. The sushi pieces are cut thick and are arranged in a slightly scattered way, showing fresh and clean textures. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cut 12 rounds of the cucumber to serve as a base for the salmon rolls. With the remaining cucumber, slice 8 thin strips and remove the seeds.
Step 2: In a small bowl, combine the tzatziki, 1 teaspoon of minced chives, and lime juice. Mix well and set aside.
Step 3: Lay a piece of plastic wrap about 16 inches long on your work surface. Arrange the smoked salmon in overlapping pieces to form a 12″ x 7″ rectangle, pressing gently so they stick together.
Step 4: Spread the tzatziki mixture evenly over the salmon layer. Place avocado slices down the center, then add the cucumber strips on top. Sprinkle the remaining minced chives over everything.
Step 5: Use the plastic wrap to carefully roll the salmon tightly into a log. Sprinkle sesame seeds evenly over the outside of the roll.
Step 6: Refrigerate the salmon roll for 15-30 minutes to firm up and make slicing easier.
Step 7: Remove from the fridge and slice the roll into 12 equal pieces. Place each piece on a cucumber round and garnish with two small whole chives.

Tips & Variations

Use full-fat tzatziki for a creamier texture, or substitute with Greek yogurt mixed with garlic and dill if you prefer a lighter dip.
For extra crunch, add finely chopped radishes or bell peppers along with the cucumber strips.
If you don’t have smoked salmon, thinly sliced cooked salmon or trout can be used as a tasty alternative.
Serve with lemon wedges for an added citrus touch just before eating.

Storage

Store any leftovers covered tightly in the refrigerator for up to 1 day for best freshness. Because of the avocado, the rolls are best enjoyed the same day. When ready to serve, allow the rolls to come to room temperature for about 10 minutes for the best flavor and texture.

How to Serve

A round white plate shows eight sushi rolls, each with three visible layers: an outer bright orange layer of salmon, a middle layer of white rice sprinkled with black and white sesame seeds, and an inner filling of light green avocado slices. The sushi pieces are arranged in a loose circle, with a small white dish filled with dark soy sauce placed near the bottom of the plate. A pair of black chopsticks lies nearby on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

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 keep them refrigerated. However, try to consume within the day to prevent the avocado from browning and to maintain freshness.

What can I use if I don’t have tzatziki?

If tzatziki isn’t available, mix Greek yogurt with minced garlic, fresh dill, a squeeze of lemon juice, and a pinch of salt to create a similar tangy sauce.