Hot and Cold Smoked Salmon Roll

Smoked Salmon RollSmoked Salmon Roll

Meal Theme: No Cook / Sandwiches

Approximate Yield: 4 Servings


An updated twist on the traditional lobster roll, incorporating a blend of hot and cold smoked salmon. This dish is a melding of regional styles, the New England lobster roll, and Brooklyn smokehouse-made smoked salmon. If you love lobster rolls, give our hot and cold smoked salmon roll a shot! Silky mayo and rich butter, combined with black pepper for bite, diced celery for texture, and lemon juice for brightness, create the perfect dressing for our smoked salmon.


1⁄4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon fresh ground black pepper
4 oz. Acme cold smoked salmon (chopped roughly/shredded with a fork)
1 large stalk of celery (diced)
4  hamburger or hot dog rolls, split and lightly toasted
2 tablespoons butter (melted)


In a medium bowl stir together the mayonnaise, lemon juice, and freshly ground black pepper until everything is well combined. Stir in the Acme hot smoked salmon, Acme cold smoked salmon, and diced celery until the fish and celery are covered in the mayo mixture.

Chill in the refrigerator until assembling the rolls. This can be made up to a day in advance.

Divide the salmon mixture amongst the toasted rolls, brush the tops of the rolls liberally with melted butter.

Brush the remaining melted butter on the salmon salad filling. Serve immediately. 

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