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Wasabi Lime Smoked Salmon and Cucumber Rolls

  • Cooking time0
  • Prep time10
  • Servings0


  • 4 ounces smoked salmon
  • 1 tsp. BecelĀ® Buttery Taste margarine*
  • 1 tsp. finely grated lime peel
  • 0.5 tsp. wasabi powder
  • 2 tsp. finely chopped pickled ginger
  • 1 piece (7 cm.) English cucumber, peeled and julienne sliced (3 x 3 x 3.7cm strips)
  • 20 small sprigs fresh dill

  • Calories10
  • Calories from Fat5
  • Total Fat0 g
  • Saturated Fat0 g
  • Trans Fat0 g
  • Polyunsaturated Fat0.1 g
  • Monounsaturated Fat0.2 g
  • Cholesterol0 mg
  • Sodium50 mg
  • Total Carbs0 g
  • Dietary Fiber0 g
  • Sugars0 g
  • Protein1 g
  • Calcium0 %
  • Iron0 %
  • Potassium30 mg
  • Omega-30 g
  • Omega-60 g
  • Vitamin C2 %
  • Vitamin A0 %


Cut salmon into 20 (7.5 x 2.5 cm) slices; set aside. Blend BecelĀ® Buttery Taste margarine, lime peel, wasabi powder and ginger in small bowl; set aside. Lay 1 piece smoked salmon on flat surface. Arrange 1 piece sliced cucumber at one end, overhanging both sides of salmon. Arrange dill sprig overhanging 1 side of salmon, then spread a little mixture on other end. Roll salmon tightly around cucumber and dill, using margarine mixture to seal it. Arrange seam-side-down on serving plate. Repeat with remaining ingredients. Refrigerate until ready to serve.