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.

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.

Smoked Salmon Chive Rolls with Dill Lemon Pesto

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

Smoked Salmon Chive Rolls with Dill Lemon Pesto

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.

Smoked Salmon Chive Rolls with Dill Lemon Pesto

I serve more cream cheese and dill pesto on the side as you can’t have enough condiments.

This recipe was adapted from The Recipe Critic.
Smoked Salmon Chive Rolls with Dill Lemon Pesto

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
Cook Time: 45 minutes
Total Time: 1 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


  • More Cream Cheese
  • More Dill
  • Eddible Flowers


  • 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!
Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!