Cucumber Roll Recipe

Prepare the cucumber ribbons

Wash the English cucumbers. Trim both ends. Using a vegetable peeler or mandoline set to a thin setting, shave long lengthwise ribbons from the cucumber until you reach the seeded center. Rotate and continue so you get about 24–30 even ribbons about 1/16–1/8 inch thick. Lightly sprinkle 1 tsp sea salt over the ribbons and let them sit in a single layer on a paper-towel-lined tray for 5–10 minutes to draw out excess moisture. Pat dry gently with paper towels.

Make the filling

In a mixing bowl, combine 8 oz softened cream cheese, 2 tbsp Greek yogurt, 2 tbsp finely chopped fresh dill, 1 tbsp finely chopped chives, 1 tsp lemon zest, 1 tsp lemon juice, and 1 tsp ground black pepper. Mix with a spatula or electric mixer on low until smooth and homogenous. Taste and adjust seasoning (add a pinch more salt if needed, remembering the cucumber ribbons were salted).

Assemble the rolls

Lay a cucumber ribbon flat on your work surface with the skin side down if ribbons have skin. Place about 1 tsp of the cream cheese mixture near one short end of the ribbon. If using smoked salmon or prosciutto, place a thin slice over the filling. Sprinkle a few capers on top if desired. Carefully roll the ribbon away from you to form a tight spiral, enclosing the filling. Secure with a toothpick if needed. Repeat with remaining ribbons and filling until you have 20–24 rolls.

Chill and serve

Arrange the cucumber rolls seam-side down on a serving platter. Refrigerate for 10–15 minutes to firm slightly and allow flavors to meld. Garnish with microgreens or dill sprigs and serve with lemon wedges alongside for squeezing. Serve chilled.