These Brunch Rolls with Smoked Salmon Mousse are the ultimate elegant yet easy appetizer. Buttery Hawaiian rolls are filled with a creamy, airy smoked salmon mousse, then topped with crisp cucumber ribbons, whole grain mustard, and fresh dill. Perfect for brunch, holidays, or any gathering, they look gourmet but take just minutes to make.

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There’s something almost magical about a brunch table. It’s not just about food – it’s about atmosphere, comfort, and a little bit of indulgence wrapped into one cozy gathering. Brunch is that rare time when nobody’s in a rush. The coffee pot is full, conversations flow easily, and the food has just the right balance of hearty and light.

For me, brunch is also the perfect chance to create recipes that look beautiful but are secretly easy to make. That’s exactly where these Brunch Rolls with Smoked Salmon Mousse come in. They’re soft, buttery Hawaiian rolls filled with an airy, creamy salmon mousse, then topped with crisp cucumber, a touch of mustard, and fresh dill. The result? Elegant little bites that feel special enough for a celebration, yet approachable enough for a casual weekend brunch with friends.

If you’ve been searching for an easy smoked salmon appetizer, or if you’ve ever wondered how to make a salmon mousse that’s both flavorful and silky, you’re going to love this recipe.

Why This Recipe Works

One of the things I love about this recipe is how it transforms simple ingredients into something that looks gourmet. Hawaiian rolls are humble, pantry-friendly, and easy to find. Smoked salmon is already packed with flavor, and cream cheese makes everything rich and smooth. But when you put them together – blended into a mousse, piped into golden rolls, then garnished with crisp cucumber and dill – it becomes a dish that looks like it belongs on a catering menu.

This is also one of those recipes that feels indulgent but won’t keep you stuck in the kitchen for hours. You can make the salmon mousse ahead of time, toast the rolls in just a few minutes, and have everything ready for plating when guests arrive. That balance between ease and elegance is what makes this one of my go-to brunch recipes.

The Inspiration Behind These Rolls

I’ll admit something: I’ve always had a soft spot for smoked salmon at brunch. It’s the ingredient that immediately feels festive, whether it’s layered on bagels, folded into omelets, or paired with capers and cream cheese. For years, I made traditional smoked salmon platters – delicious, but not exactly exciting.

Then one day, while toasting Hawaiian rolls for another recipe, I thought: what if I treated them like little canapé bases instead of dinner rolls? Their soft sweetness would balance the smoky, savory salmon perfectly. Add in a mousse for that creamy, whipped texture, and suddenly a new brunch favorite was born.

What I didn’t expect was just how much everyone loved them. At the very first gathering where I served these rolls, they disappeared in minutes. People asked for the recipe before they even finished eating. That’s when I knew I had something special – and it’s why I’m so excited to share it here with you!

Hand picking up a smoked salmon mousse roll topped with cucumber, dill, and mustard.

Ingredients You’ll Need

Here’s a closer look at the ingredients, with a few notes to help you get the best results.

Hawaiian rolls – Their soft, slightly sweet flavor makes the perfect base. If you prefer, you could swap with brioche or mini dinner rolls.
Hot smoked salmon – This is different from cold smoked salmon (lox). Hot smoked salmon has a flaky texture, bolder flavor, and works beautifully in a mousse.
Cream cheese – The secret to that silky, creamy base. Use full-fat for the richest flavor.
Greek yogurt – Adds a tangy lift and helps keep the mousse light.
Lemon juice & zest – Brightens up the flavors so the mousse doesn’t feel heavy.
Whole grain mustard – A tiny touch brings texture, tang, and a little pop of flavor on top.
Cucumber – Shaved into ribbons, it adds crispness and freshness that balances the richness.
Fresh dill – No smoked salmon dish feels complete without it 0 it’s aromatic, delicate, and just right.
Butter – Used for toasting the rolls, giving them that golden, slightly crisp finish.

Step-by-Step Instructions

Step 1. Make the salmon mousse

In a food processor, blend together hot smoked salmon, cream cheese, Greek yogurt, lemon juice, salt, and pepper. Blend until smooth and airy. The texture should feel whipped, almost like a spreadable dip. Taste and adjust with more lemon or seasoning if needed. Transfer to a piping bag so you can fill the rolls neatly.

(If you’ve ever wondered how to make smoked salmon mousse, this is the step where the magic happens. The food processor does all the work, and in less than two minutes, you have the most luxurious mousse ready to go).

Smoked salmon, cream cheese, yogurt, lemon juice, and seasonings in a food processor for salmon mousse.

Step 2. Toast the rolls

Melt butter in a skillet and lightly toast the Hawaiian rolls on the sides and edges, or place them under the broiler for a quick golden finish. This step not only adds flavor but also gives the rolls structure, so they don’t collapse once filled.

Slice a slit lengthwise across the top of each roll to create a little pocket for the filling.

Golden Hawaiian rolls toasting in butter in a skillet for smoked salmon mousse appetizer.

Close-up of a toasted Hawaiian roll with a slit cut on top, ready to be filled with smoked salmon mousse.

Step 3. Fill and garnish

Pipe the salmon mousse generously into each slit, letting it peek out slightly above the roll. Top each one with a cucumber ribbon (rolled up for a little flourish). Add a dot of whole grain mustard, a sprig of dill, and a sprinkle of lemon zest to finish.

The presentation is delicate and elegant – exactly what you want from an easy smoked salmon appetizer that still feels elevated.

Tips for the Best Results

Use hot smoked salmon, not lox. The flaky texture is what makes this mousse airy instead of slimy.
Don’t skip the lemon. It cuts through the richness and makes the flavors pop.
Pipe, don’t spoon. Using a piping bag (even a zip-top bag with the corner cut off) makes the rolls look neat and professional.
Toast lightly. Just enough for color and structure – don’t overdo it or the rolls will dry out.
Garnish right before serving. That way, the cucumber stays crisp and the dill stays bright.

Make-Ahead & Storage

The salmon mousse can be made up to 24 hours in advance. Store it in the piping bag in the refrigerator.
Toast the rolls just before serving, so they stay soft inside but golden on the outside.
If you need to prep earlier, assemble the rolls without garnish, cover loosely, and refrigerate. Add cucumber, mustard, and dill right before serving for the best presentation.

Serving Ideas

These rolls are versatile enough for so many occasions.

Brunch parties – Arrange them on a platter with fresh fruit, quiche, and mimosas.
Holiday gatherings – They make an elegant smoked salmon appetizer for Easter, Mother’s Day, or Christmas brunch.
Cocktail parties – Pair with sparkling wine or champagne for a bite-sized treat.
Baby or bridal showers – Their delicate presentation makes them perfect for special celebrations.

Variations to Try

Add a touch of horseradish to the mousse for a spicy kick.
Fold in chopped chives or capers for extra flavor.
Swap Hawaiian rolls for mini brioche buns for a slightly different sweetness.
Try herbed cream cheese instead of plain for an extra flavor boost.

Frequently Asked Questions

What’s the difference between hot smoked and cold smoked salmon?
Hot smoked salmon is cooked during the smoking process, so it has a flaky texture and stronger flavor. Cold smoked salmon (like lox) is cured and remains silky. For mousse, hot smoked salmon is best.

Can I make this recipe gluten-free?
Yes – just use gluten-free rolls or small gluten-free baguettes instead of Hawaiian rolls.

Can I freeze smoked salmon mousse?
I don’t recommend freezing it. The texture changes when thawed. It’s best enjoyed fresh within 1–2 days.

What other breads could I use?
Mini croissants, brioche sliders, or even toasted baguette slices would all work beautifully.

Final Thoughts

These Brunch Rolls with Smoked Salmon Mousse have become one of my signature brunch recipes for a reason. They’re creamy, smoky, fresh, and just a little bit fancy – without being fussy. They bring that wow-factor to the table, but they’re secretly one of the easiest appetizers you’ll ever make.

So next time you’re planning a brunch menu, give these rolls a try. I promise, they’ll be the first thing to disappear from the table.

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Salmon & Avocado Tartar Stack (No-Cook Appetizer)

Caprese-Inspired Truffle Pesto Chicken Sliders