Smoked Salmon Lettuce Rolls

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: No Cook
  • Cuisine: American


Smoked Salmon Lettuce Rolls with cream cheese, fresh chives, and cucumber are not only a quick, take-anywhere lunch, but they’re literally as pretty as a rose.

Listen to me explain briefly about how to make these lettuce rolls, with some great tips along the way, by clicking the play button below:

[sc name="smokedsalmonrollupsrotd"][/sc]


  • 6 large romaine lettuce leaves
  • ½ small English cucumber, seeded, minced
  • ⅛ tsp. fine sea salt (optional)
  • 12 Tbsp. room-temperature cream cheese, divided (¾ cup)
  • 45 chive sprigs, minced
  • 1 (8 oz.) package thinly sliced smoked salmon


  1. Cut romaine leaves in half lengthwise, removing the ribs; discard ribs.
  2. Sprinkle romaine and cucumber with salt.
  3. Place each lettuce leaf on a clean, flat surface, dark side facing down.
  4. Using the back of a spoon, spread 1 tablespoon of the cream cheese evenly across each piece of lettuce, being careful not to tear the leaves. Sprinkle chives evenly over cream cheese.
  5. Place a single layer of the salmon over the cream cheese and chives; sprinkle cucumber evenly over salmon.
  6. Starting from the skinny end of the lettuce leaf, roll tightly toward the wide end of the lettuce, into a cigar shape. Place on a serving plate or storage container with the cut side down so that the leafy part of the romaine is facing up.
  7. Refrigerate, covered, up to three days.