Cucumber Rolls

By Sarah-Lyn

The fresh flavors of cucumber and smoked salmon are delicious, but it’s the presentation here that will stop guests in their tracks. There’s no cooking with these beauties. Just assemble and watch them disappear! Heidi Hall — North St. Paul, Minnesota

Ingredients

• 1/2 cup tofu cream cheese, softened
• 1-1/2 teaspoons prepared horseradish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon curry powder
• 1 medium cucumber
• 1/2 ounce smoked salmon or lox, cut into thin strips
• (vegan option: pickled ginger or thinly sliced zucchini satayed in balsamic vinegar)
• Kosher salt
• Coarsely ground pepper
• Chives

Details

Servings 12

Preparation

Step 1

In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside.
With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up.
Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives. Yield: 1 dozen.



Nutrition Facts: 1 appetizer (calculated without salt, pepper and chives) equals 40 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 54 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 fat.