Recipe for: Salmon rolls with red currant sauce and dill - photo 1
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Recipe for: Salmon rolls with red currant sauce and dill

Spicy Dishes for Special Occasions Appetizers Fish dishes 90 min Medium 0 views ~61.41 PLN * - (0)
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Description

Delicate rolls of thinly sliced smoked salmon filled with a creamy mixture of cottage cheese and fresh cucumber, served with a summer, sweet-and-sour sauce made from red currants and fresh dill. The dish combines the Scandinavian touch of salmon with Polish summer fruits and dill, creating a modern fusion perfect as an appetizer or light starter for special occasions. Visually: pink salmon, creamy white filling, ruby sauce, and green dill fronds — an impressive, light composition that pairs wonderfully with chilled white wine, lemon slices, and small slices of rye bread or crackers.

Ingredients Used

Ingredients (14)

Servings:
4
  • Smoked salmon 240 g
  • Semi-fat cottage cheese 200 g
  • Sour cream 60 g
  • Cucumber 0.5 pcs (~150 g)
  • Garlic 1 clove (~5 g)
  • Red currants 200 g
  • Sugar 50 g
  • Lemon juice 30 ml
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Capers 20 g
  • Honey 20 ml
💰 Estimated dish cost: ~61.41 PLN (15.35 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Filling

1

Prepare all the filling ingredients: take the cottage cheese out of the fridge, chill the sour cream, rinse and dry the dill. Wash the cucumber, peel off the skin if it's tough, cut it in half lengthwise and scoop out the seeds with a spoon, then finely chop or grate it on a coarse grater. Peel the garlic and press it through a garlic press or finely chop it.

Ingredients: Semi-fat cottage cheese, sour cream, Dill, Cucumber, Garlic
Use a cutting board and a sharp knife for the dill, as well as a grater for the cucumber; dry the greens with a paper towel to avoid adding excess water to the filling.
2

In a large bowl, place the cottage cheese. Add the cream and mix with a wooden spoon or spatula until the mixture becomes creamy and smooth. Add finely chopped dill, grated or finely chopped cucumber, and pressed garlic. Season with 1 pinch of salt and 1 pinch of freshly ground pepper. Taste and adjust seasoning if necessary — remember that smoked salmon is salty.

Ingredients: Semi-fat cottage cheese, sour cream, Dill, Cucumber, Garlic, Salt, Black pepper
Use a hand mixer on low speed if you want a very smooth filling; alternatively, mash the cottage cheese thoroughly with a fork for 1-2 minutes.

Red Currant Sauce

3

Prepare the sauce: wash the currants and remove the stems. Place the currants in a heavy-bottomed saucepan, add sugar and 2 tablespoons of water. Heat over medium heat, stirring, until the fruits start to burst and release their juice (about 5–7 minutes). Once the mixture is cooked down, reduce the heat and simmer for 6–8 minutes until it thickens and slightly reduces to a thick sauce consistency. Add lemon juice and optionally a teaspoon of honey if using.

Ingredients: red currants, Sugar, Lemon juice, Honey
Use a 16–18 cm saucepan with a thick bottom to prevent burning. If you want a smooth sauce, blend with an immersion blender and strain through a fine sieve.
4

If the sauce is too thin, simmer on low heat for another 3–5 minutes; you will recognize the right consistency when the sauce coats the spoon and a visible trail remains after dragging your finger through it. Remove from heat, add 1 tablespoon of rapeseed oil and stir vigorously to give the sauce shine and smoothness. Set aside to cool.

Ingredients: Rapeseed oil, red currants, Sugar, Lemon juice
If you are not using honey, you can add 1 teaspoon of butter instead of oil for creaminess; use a silicone spatula for mixing.

Assembly

5

Prepare a work surface and plastic wrap. On a flat surface, lay the slices of salmon so that they slightly overlap, forming a rectangle about 10–12 cm wide (if the slices are shorter, arrange them in an overlapping manner). Spread a thin layer of filling evenly over the entire salmon — do not put too much filling, it should be thin and creamy (about a 1 cm layer).

Ingredients: Smoked salmon, Semi-fat cottage cheese, Dill, Cucumber
Use about 2 tablespoons of filling for each row of slices; it's best to use a spoon and a spatula to spread the filling evenly.
6

Start tightly rolling the salmon from the longer side, using plastic wrap to help: pull the wrap and roll it together with the salmon, forming an even log. Gently squeeze the log and wrap the ends of the plastic wrap to keep the roll compact. Place the roll in the refrigerator for 20–30 minutes to allow the filling to firm up slightly and the roll to hold its shape better.

Ingredients: Smoked salmon, Semi-fat cottage cheese
Use plastic wrap and press gently, but do not crush — the filling should remain creamy. If you don't have plastic wrap, use a kitchen towel and aluminum foil on the outside.

Assembly and serving

7

After cooling, carefully unwrap the roll and cut it into slices about 2–2.5 cm thick with a sharp, damp knife. Arrange the slices vertically on a plate. You can place a teaspoon of red currant sauce on each slice or make a decorative dollop of sauce next to the roll. Garnish with fresh dill leaves and optionally a few capers.

Ingredients: Smoked salmon, red currants, Capers, Dill
Dip the knife in hot water and wipe it after each cut; this will ensure the slices are even and won't fall apart.

Serving

8

Serve the rolls chilled as an appetizer: place 3–4 slices of the roll per person on a plate, alongside a small portion of sauce and a few sprigs of dill. Additionally, I suggest serving thin slices of rye bread or crackers. If serving with wine, choose a chilled, dry white wine or sparkling wine.

Ingredients: Smoked salmon, red currants, Dill
Keep the rolls cold until serving (preferably take them out 5–10 minutes before serving to let the flavors open up a bit).

Fun Fact

💡

Salmon with dill is a combination known in Scandinavian and Baltic cuisine; the addition of Polish red currants gives this classic duo a summery, sour note characteristic of Polish desserts and fruit sauces.

Best for

przyjęcie koktajlowe obiad świąteczny romantyczna kolacja letnie garden party

Tips

🍽️ Serving

Before serving, you can place the rolls on thin slices of cucumber as a 'base' for a delicate texture. Serve the sauce partially on the plate and partially in a small spoon, so guests can dose it. Add a few capers and slices of lemon for contrast. Serve chilled, not ice-cold.

🥡 Storage

Store the prepared rolls in the refrigerator covered with plastic wrap for up to 24 hours. Keep the currant sauce in an airtight container for up to 3 days in the refrigerator. Do not freeze the rolls with smoked salmon — the texture and flavor will deteriorate. When reheating (not recommended for smoked salmon), simply take them out 10–15 minutes before serving.

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