Project Description

Smoked Salmon and Nori Rolls

Smoked salmon is perennially popular. This presentation of Smoked Salmon and Nori Rolls is a more modern way of serving it. Seaweed can be bought in most supermarkets and also at Asian food stores.

Makes: Approximately 20
Preparation time: 15 minutes


a few drops sesame oil and/or a little chopped dill
250 g (8 3/4 oz) tub cream cheese
200 g (8 oz) smoked salmon
nori seaweed


  1. Mix the dill or sesame oil (or both) through the cream cheese.
  2. Cut the salmon into rectangles (two or three from each slice, depending on size) and put a little of cream cheese mixture into the middle of each piece.
  3. Tuck under the ends and roll to form a neat parcel.
  4. Cut seaweed in strips and soak briefly in water.
  5. Roll around the middle of each salmon roll.
  6. These rolls will keep for a couple of days in the fridge or if you really must, they can be frozen.

Wine: Sparkling wine works well here, especially a rose or else try a chardonnay.

Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)

Nori can be used to wrap many things. See Crocodile Nori Tempura Cigar from Lyndey Milan’s Taste of Australia