Smoked Salmon Cucumber Rolls by Chef Nina Timm

“My Smoked Salmon Cucumber Rolls are really so delicious. Every time I make them, I get jaw-drop reaction from my guests.”

– Chef Nina Timm


Makes 24


  • 2 large cucumbers
  • 500 g cold-smoked Three Streams Trout or Salmon Ribbons
  • 250 g cream cheese
  • 2 spring onions – finely chopped
  • Zest and juice of 2 limes
  • 30 ml Kikkoman citrus flavored Soy dressing
  • 15 ml black sesame seeds
  • Mini basil leaves and flowers
  • Salt to taste



Place the cream cheese, 250g of the trout, zest and juice of 1lime, spring onions and a pinch of salt in a blender and process to a mousse-like consistency. Scoop into a piping bag.

Take the other 250 g of trout and cut into very tiny cubes. Add the zest and juice of lime and the soy. Leave for 5-10 minutes.

In the meantime, use a vegetable peeler and cut the cucumber in lengths.

DO NOT use the first 2 slices, there is too much peel and too little flesh.

Also DO NOT use the ribbons close to the pips. It is too watery and will make the starters too watery.

Roll the ribbons around fingers to make 24 tubes.

Just before serving, place the cucumber tubes on a plate.

Pipe the trout mousse into the tubes. Top with the trout cubes.

Finish off with black sesame seeds and basil flowers and leaves.

Serve with ice cold bubbly. I recommend Fairview Brut