Prepare the Filling:
In a bowl, mix the cream cheese, sour cream, lemon juice, dill, chives, garlic powder, salt, and pepper until smooth. Ensure the cream cheese is fully softened so it blends easily, resulting in a creamy texture without lumps. Stir until the herbs are evenly distributed and the mixture is thick yet spreadable. If you prefer added tanginess, incorporate a teaspoon of Dijon mustard or horseradish, folding it in gently to maintain a smooth consistency.
Lay Out the Salmon:
On a sheet of plastic wrap, arrange the smoked salmon slices slightly overlapping to form a rectangle of about 20×25 cm. Overlapping ensures the salmon forms a continuous layer that will hold together when rolled. Pressing the slices lightly helps eliminate gaps and creates an even surface for spreading the filling.
Spread the Mixture:
Evenly spread the cream cheese mixture over the salmon, leaving a 1 cm border around all sides. Keeping this border prevents the filling from squeezing out as you roll. Use a spatula to smooth out the mixture so it forms a consistent layer that will create a neat spiral when sliced.
Roll It Up:
Using the plastic wrap for support, carefully roll the salmon and filling into a tight log. Work slowly, tightening the roll as you move forward to maintain an even thickness. Twist the ends of the plastic wrap to secure the log firmly, which helps it keep its shape during chilling.
Chill:
Refrigerate the wrapped log for at least 2 hours or leave it overnight. Chilling allows the filling to firm up and the flavours to meld, making the log easier to slice cleanly and enhancing the overall taste and texture.
Serve:
Unwrap the chilled log and transfer it to a serving platter. Garnish with extra dill sprigs, lemon slices, or thin strips of smoked salmon for a fresh and visually appealing presentation. Slice into rounds with a sharp knife, wiping the blade between cuts for clean edges. Serve the slices with crackers, cucumber rounds, or toasted baguette slices for added crunch.
