Smoked Salmon Chive Rolls
Remember my 45 Minute Pistachio Roll and Smoked Salmon Chive Pancake recipes? Well I combined them into one magical dish just in time for your magical spring gatherings. I present to you Smoked Salmon Chive Rolls with Dill Lemon Pesto.
You can make mini ones like I did here or make one huge one. Forming them into rolls make them so portable so they are perfect to bring to picnics.
The only modifications you need to make when making these rolls are to leave out the sugar when making the dough and adding chives and some savory seasonings like onion and garlic powder and salt and pepper.
With the filling it’s replaced with cream cheese and little pieces of smoked salmon.
Spring Garnishes
Then to add a touch of spring I made a pesto made with dill, pine nuts and lots of lemon. It also doesn’t hurt to add some edible flowers on top with sprigs of fresh dill. I love the little peeks of chive in the dough. It looks like it’s filled with confetti.
I serve more cream cheese and dill pesto on the side as you can’t have enough condiments.
Smoked Salmon Chive Rolls with Dill Lemon Pesto
The perfect spring meal all in one bite. Smoky Salmon and Cream Cheese fill this soft and fluffy chive bread and topped with some Dill Lemon Pesto. It’s spring perfection.
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Course: Main Course
Cuisine: American
Servings: 9 Rolls
For the Chive Rolls (Recipe Adapted from The Recipe Critic)
- 2 1/2 Cups All Purpose Flour
- 2 Tablespoon Fresh Chopped Chives
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Pink Himalayan Salt
- 1 Packet Instant Yeast
- 1/2 Cup Water
- 1/2 Cup Milk
- 2 Tablespoons Butter
- 1 Egg
For The Filling
- 1/2 Cup Cream Cheese
- 2 Tablespoons Smoked Salmon Pieces
Dill Lemon Pesto
- 1 Bunch Dill Leaves
- 1/2 Cup Pine Nuts
- Juice and Zest of One Lemon
- 1 Clove Garlic Chopped
- 1/2 Cup Olive Oil
- Salt and Pepper To Taste
Toppings
- More Cream Cheese
- More Dill
- Eddible Flowers
Equipment
- 1 9 Inch Spring Form Cake Tin
To make the dough follow the Instructions at The Recipe Critic replacing the sweet ingredients with the savory ingredients listed above.
For the filling after you have rolled out the dough spread cream cheese allover the dough and then dot it with smoked salmon.
Roll into a tight ball and cut into 9 equal pieces and arrange on a 9 inch spring form cake tin that has been lined with parchment paper.
Bake following the directions from The Recipe Critic.
While the rolls are baking make the pesto. Place all the ingredients in a blender and blitz until it’s a nice thick paste. You can loosen more if you want with more oil. Season to taste with salt and pepper.
To Serve spread some extra cream cheese on the top of the rolls and sprinkle extra dill on top and decorate with edible flowers. Enjoy!