Cucumber Rolls with Salmon, Avocado and Burrata

Fresh, light and visually striking, these cucumber rolls are the perfect balance between creaminess and freshness. A no-cook recipe ideal as an appetizer or summer starter.

Smoked salmon, avocado and cream cheese are wrapped in thin cucumber slices and finished with burrata, basil and a drizzle of extra virgin olive oil.

Ingredients (4–6 servings)

For the rolls

• 2 large, firm cucumbers
• 150–200 g smoked salmon
• 1 ripe avocado
• 120–150 g cream cheese (Philadelphia-style)
• Juice of 1/2 lemon (optional)
• Salt, to taste
• Black pepper, to taste

For the topping

• 150 g burrata
• Fresh basil leaves
• Dried or fresh oregano (optional, very small amount)
• Extra virgin olive oil
• Sesame seeds (optional)

Method

1. Wash and dry the cucumbers, then slice them lengthwise into thin, even strips using a peeler or mandoline.
2. Slice the avocado thinly and, if desired, drizzle with a little lemon juice to prevent oxidation.
3. Cut the smoked salmon into strips matching the width of the cucumber slices.
4. Lay a cucumber strip flat, spread a thin layer of cream cheese, add a slice of avocado and a strip of salmon. Season lightly with salt and pepper.
5. Roll gently into a compact cylinder and repeat with the remaining ingredients.
6. Cut each roll into 2–3 cm pieces and arrange on a serving plate.
7. Finish with small dollops of burrata, fresh basil, a light touch of oregano, a drizzle of olive oil and sesame seeds if desired.

A personal tip

Use burrata as a topping, not as a filling. Keep the rolls chilled and assemble them just before serving to preserve freshness and texture.