Smoked Salmon Mini Rolls with Dill Sauce

Quick, easy but oh so delicious, these smoked salmon mini rolls are filled with butter lettuce and finished with a drizzle of store-bought parsley, dill and tarragon sauce. Topped with a tiny sliver of red onion, they’re guaranteed to add a fancy touch to your next afternoon tea. I’ve used mini bake at home rolls for these but small brioche would work just as well. These are a great complement to delicate finger sandwiches and look fantastic on a tray as well as a tiered stand.

Keep it simple with a store-bought sauce

These are just so quick and simple to make – I recommend them for all occasions. From brunch to lunch to afternoon tea, you can’t go wrong with these crowd-pleasing mini rolls.

I like to use a store-bought dill sauce and save my time for other recipes so look out for Birch and Waite Parsley, Dill and Tarragon Sauce at Woolworths or stock up on Ikea’s Dill & Mustard SENAP sauce if you can. Both work brilliantly with the smoked salmon and add just the right amount of herby tang to offset any saltiness.

Why You’ll Love These Smoked Salmon Mini Rolls with Dill Sauce

• Quick and effortless: Minimal prep and no cooking beyond baking the rolls — perfect when time is tight.
• Make ahead magic: Make and store in a airtight container for up to 3 hours before serving.
• Classic flavours: Smoked salmon, butter lettuce, and a simple drizzle of sauce – perfectly balanced.
• Excellent for Afternoon Tea: They complement delicate finger sandwiches beautifully and look stunning on both trays and tiered stands.
• Flexible and forgiving: Mini rolls or brioche both work well, and store-bought sauce keeps things stress-free.
• Ideal for entertaining: From brunch to lunch to Afternoon Tea, these rolls fit effortlessly into any menu.

Planning an Afternoon Tea at Home? Here are some handy links to get you started

Hosting an Afternoon Tea

Themes for Afternoon Tea

Afternoon Tea Timeline

Cheat’s Afternoon Tea

How to make Smoked Salmon Mini Rolls with Dill Sauce

Bake the mini ‘bake at home’ rolls according to instructions and allow to cool. If you’re using small brioche or little dinner rolls you can skip this step.

Make the garnish

Cut a red onion in half then remove the smaller centre rings. Cut three in half so you have 6 similar size garnishes. Place in a small dish and set aside while you make the rolls.

Fill the rolls

Make a slit in the roll across the top (like a hot dog) and butter both sides. Repeat with the rest of the rolls.

Insert a couple of butter lettuce leaves in each roll then add a teaspoon of sauce on top – try to avoid getting too much sauce on the bread or else it will get soggy.

Take a slice of smoked salmon and fold it up so it looks neat then insert it into the roll on top of the sauce. Repeat.

Add a little extra blob of dill sauce on top of the salmon then garnish with a half circle of red onion. Repeat with the rest of the rolls.

Store

Store rolls in an airtight container lined with baking paper in the refrigerator for up to 3 hours. Remove 30 minutes before serving.

Frequently Asked Questions

Would these work as a sandwich? Yes – just make sure you put butter lettuce on one slice of bread and the salmon on the other slice of the bread so the dill sauce is trapped in the middle of the sandwich otherwise it will get soggy. Add a tiny sprinkle of chopped red onion but don’t go overboard – it is raw after all.