An elegant and creamy appetizer, this Smoked Salmon and Cream Cheese Log is a show-stopping dish perfect for any occasion. With its rich, smoky flavor balanced by tangy cream cheese and fresh herbs, this roll is a refreshing, sophisticated starter for parties, brunches, or holiday gatherings.

Why You’ll Love This Recipe

This smoked salmon and cream cheese log is not only visually stunning but also incredibly easy to prepare. It requires no cooking, only a bit of assembly, and delivers a gourmet flavor profile in every bite. The creamy, herbed filling pairs beautifully with the delicate smokiness of the salmon. It’s ideal for entertaining — you can prepare it ahead of time, chill it, and simply slice and serve when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

200 g smoked salmon (thinly sliced)
250 g cream cheese (softened)
2 tbsp sour cream or Greek yogurt
1 tbsp lemon juice
1 tbsp fresh dill, finely chopped
1 tbsp chives, finely chopped
½ tsp garlic powder
Salt and black pepper to taste

For the Assembly:

Plastic wrap or parchment paper (for rolling)
Optional: 1 tbsp capers, drained and chopped
Optional: 1 tsp lemon zest

For Garnish:

Extra smoked salmon strips
Fresh dill sprigs
Lemon slices

Directions

Prepare the Filling:
In a medium bowl, mix the cream cheese, sour cream (or Greek yogurt), lemon juice, dill, chives, garlic powder, salt, and pepper until smooth and creamy. For a little extra tang, you can add a teaspoon of Dijon mustard or horseradish.
Lay Out the Salmon:
On a large sheet of plastic wrap, arrange the smoked salmon slices so they overlap slightly, forming a rectangle about 20×25 cm in size.
Spread the Mixture:
Evenly spread the cream cheese mixture over the salmon layer, leaving about a 1 cm border around the edges.
Roll It Up:
Using the plastic wrap to assist, gently roll the salmon and cream cheese mixture into a tight log. Twist the ends of the wrap to seal it securely.
Chill:
Place the log in the refrigerator and chill for at least 2 hours, or overnight for best results. This allows the log to firm up and the flavors to meld together beautifully.
Serve:
Remove the plastic wrap, place the log on a serving platter, and garnish with fresh dill, lemon slices, and additional salmon strips if desired. Slice into even rounds and serve with crackers, cucumber slices, or toasted baguette rounds.

Servings and Timing

This recipe serves 6 to 8 people as an appetizer.

Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes

Variations

Herb Mix: Try using parsley, tarragon, or basil instead of dill and chives for a different herb flavor.
Spicy Touch: Add a pinch of cayenne pepper or a few drops of hot sauce to the filling.
Vegetarian Version: Use grilled zucchini or roasted red peppers in place of the smoked salmon.
Cheese Variation: Replace cream cheese with Boursin herb cheese for a richer flavor.
Citrus Twist: Mix in orange zest instead of lemon for a subtle sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the texture fresh, wrap slices tightly in plastic wrap before refrigerating. This dish is best served chilled and should not be reheated, as warming may affect the texture of the salmon and cream cheese.

FAQs

1. Can I make this smoked salmon log ahead of time?

Yes, you can prepare it up to 24 hours in advance and keep it wrapped in the refrigerator until ready to serve.

2. Can I freeze the smoked salmon and cream cheese log?

Freezing is not recommended, as the texture of cream cheese changes once thawed.

3. What can I serve with this dish?

Serve it with crackers, cucumber slices, crostini, or on a bed of greens for a light starter.

4. Can I use flavored cream cheese?

Absolutely. Try herb, garlic, or lemon-flavored cream cheese for extra taste.

5. How do I make the roll more firm?

Chill it longer, preferably overnight. The extra time helps it set and slice cleanly.

6. Is this recipe gluten-free?

Yes, the log itself is gluten-free. Just make sure to use gluten-free crackers for serving.

7. Can I substitute the smoked salmon with another fish?

Yes, you can use cold-smoked trout or mackerel for a similar smoky flavor.

8. How thick should I slice the log?

Slice it into 1–1.5 cm thick rounds for the best presentation and texture.

9. Can I add vegetables to the filling?

Yes, finely chopped cucumber, bell pepper, or spinach can add crunch and color.

10. How long can it sit out during serving?

It can be left out for up to 1 hour at room temperature, but should then be refrigerated to maintain freshness.

Conclusion

This Smoked Salmon and Cream Cheese Log is an elegant yet easy-to-make appetizer that never fails to impress. Its creamy, herby filling wrapped in delicate smoked salmon delivers a luxurious flavor experience in every bite. Whether for brunch, a festive gathering, or a dinner party, this chilled, make-ahead dish is sure to be a highlight on your table.

Smoked Salmon and Cream Cheese Log