This year for Christmas I felt like preparing some tasty appetizers, finger-food style, and out of that came these delicious salmon rolls. I made them in two variants: one with flatbread and one with cucumber. When it gets warm you can also make them with grilled zucchini.
However you make them they turn out exquisite; the only difference is that the cucumber version has a few Weight Watchers points less. In any case both are ideal if you’re on a diet and want to offer a light aperitif during the holidays.
They are very simple to make and the flatbread version works as a balanced meal. If you use zucchini the preparation will take a bit longer, but they will certainly be tastier. Let’s see how to prepare them.
Other tasty recipes for the buffet are here:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 rolls with flatbread and 10 with cucumber
- Cooking methods: Stovetop, Griddle
- Cuisine: Healthy
Ingredients
- 1 large cucumber (or one large zucchini)
- 2 oz smoked salmon
- 3 oz cream cheese (such as light Philadelphia)
- to taste lemon juice
- to taste salt and pepper
- 1 flatbread (piadina) (I used the flaky one from Lidl, Italiamo brand — 11 PP per flatbread)
- 3 oz smoked salmon
- 2 oz light cream cheese (such as light Philadelphia)
- to taste arugula
- to taste lemon juice
- to taste salt and pepper
- Points for 2 rolls with flatbread = 3 WW points
- Points for 2 with cucumber/zucchini = 1 WW point
- Points for 6 rolls with flatbread (balanced meal) = 9 WW points
Tools
- Crepe pan
Steps
Whether you use cucumber or zucchini, the first thing to do is to cut 10 long thin slices from the vegetable using a mandoline or a cheese slicer.
For zucchini, grill the slices in a nonstick pan or in the oven. For cucumber, as you can see in the photo, place the slices on paper towels so they release some water.
Spread the cream cheese evenly on each slice, add the chopped smoked salmon leaving a small square aside. Season with salt, pepper and a squeeze of lemon juice.
Roll up each slice to form the rolls and place the small square of salmon you set aside on top in the center. Serve the salmon rolls with cucumber or zucchini on a bed of arugula or lettuce. Delicious and light.
Warm the flatbread in a pan or crepe pan. Be careful not to overcook it: it should remain soft and pliable.
Let it cool for a couple of minutes, then spread the cream cheese, distributing it well up to the edges of the flatbread. Place the salmon pieces over the whole surface and add plenty of arugula. Season with salt, pepper and lemon juice.
Wrap the flatbread tightly and place the resulting roll in plastic wrap. Put the roll in the freezer for 15 minutes, this way it will be easier to cut the rolls. Or leave it in the fridge until cutting.
Cut 10 slices from it, removing just a little from both edges. That small bit of flatbread leftover won’t change the final WW points.
And here our salmon rolls with flatbread are ready to be served and enjoyed.
For the buffet you can serve the salmon rolls on a tray or cutting board over a bed of arugula or lettuce.
For Christmas you can arrange them as I did, decorating with slices of cherry tomatoes, but I’m sure you’ll do better than me. At home with so many cats I didn’t have time to let my creativity run wild; I was too busy hurrying before the cats, attracted by the salmon, jumped into the photos.
They turned out really delicious so give them a try — you’ll make a great impression on your guests who won’t guess you’ve put them on a diet too.
The Dutchman devoured them and couldn’t say which variant was the best. I’ll leave the judgment to you; leave me a comment to tell me if you liked them.
Enjoy your meal!
by Giovanna Buono
