The 17 Day Diet Cookbook Recipe: Creamy Smoked Salmon Rolls

Dr. Mike Moreno is a graduate of the University of California at Irvine and Hahnemann Medical School. Following his residency at Kaiser Permanente in Fontana, California, Dr. Mike moved to San Diego, where he now practices family medicine and serves on the board of the San Diego Chapter of the American Academy of Family Physicians.

17 Day Diet Cookbook Creamy Smoked Salmon Roll RecipeBagels are the traditional accompaniment to lox and cream cheese, but since you can’t eat bagels until later on the diet, here’s an amazing alternative that will satisfy your taste buds while waiting. From The 17 Day Diet Cookbook.

17 Day Diet Cookbook

17 Day Diet Cookbook

by Dr. Mike Moreno

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  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook

INGREDIENTS
4 ounces thinly sliced lox or smoked salmon
1/2 cup yogurt cheese made from fat-free, plain Greek yogurt (see recipe here)
1/2 teaspoon fresh dill
1/2 teaspoon finely grated lemon zest
1/4 teaspoon garlic powder
1 large cucumber, sliced into 1/4-inch disks

DIRECTIONS
1. Lay a large piece of wax paper on your work surface. Lay the smoked salmon slices on the wax paper, overlapping them to make a large rectangle. Spread the yogurt cheese on top of the salmon; sprinkle evenly with the dill, lemon zest, and garlic powder. Using the wax paper to lift the salmon up, roll the fish like a jelly roll, taking care that the wax paper is only a guide and doesn’t get caught inside the roll. Wrap the log in plastic wrap; refrigerate for at least 1 hour or up to 24 hours.

2. Unwrap the roll; lay on a cutting board. Use a serrated knife to slice into 1/2-inch-thick pinwheels. Place each piece on top of a cucumber disk.

YIELD: 2 servings

TIP: Make ahead, slice off as much of the log as you want, then rewrap the rest of the log and refrigerate.

Our 20 Favorite 17 Day Diet Recipes

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INGREDIENTS
4 ounces thinly sliced lox or smoked salmon
1/2 cup yogurt cheese made from fat-free, plain Greek yogurt (see recipe here)
1/2 teaspoon fresh dill
1/2 teaspoon finely grated lemon zest
1/4 teaspoon garlic powder
1 large cucumber, sliced into 1/4-inch disks

DIRECTIONS
1. Lay a large piece of wax paper on your work surface. Lay the smoked salmon slices on the wax paper, overlapping them to make a large rectangle. Spread the yogurt cheese on top of the salmon; sprinkle evenly with the dill, lemon zest, and garlic powder. Using the wax paper to lift the salmon up, roll the fish like a jelly roll, taking care that the wax paper is only a guide and doesn't get caught inside the roll. Wrap the log in plastic wrap; refrigerate for at least 1 hour or up to 24 hours.

2. Unwrap the roll; lay on a cutting board. Use a serrated knife to slice into 1/2-inch-thick pinwheels. Place each piece on top of a cucumber disk.

YIELD: 2 servings

TIP: Make ahead, slice off as much of the log as you want, then rewrap the rest of the log and refrigerate.

Our 20 Favorite 17 Day Diet Recipes
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