Zucchini roll
6 servings
40 minutes
Zucchini roll is a delicate appetizer combining the softness of vegetable dough and the spiciness of cream cheese with salted salmon. This recipe, originating from Russian cuisine, embodies a love for natural ingredients and light yet hearty dishes. Sweet zucchini highlighted by the freshness of dill and the tenderness of sour cream creates an airy dough that turns into an elastic base after baking. The roll is filled with a creamy mixture of cheese and herbs, while salmon adds a delicate salty note. This dish is perfect for breakfast or a cold appetizer table; it can be prepared in advance to enjoy its rich flavor and pleasant texture. It’s a harmonious blend of simplicity and elegance that will surprise guests and delight loved ones.
1
Prepare all the ingredients.
2
Peel the zucchini, grate it on a coarse grater, salt it, and let it sit for 15 minutes to release the juice.
- Zucchini: 700 g
3
Wash the dill, dry it, remove the stems, chop finely, and divide into two parts.
4
Squeeze the zucchini and transfer to a bowl.
5
Add sour cream and eggs, mix.
- Sour cream: 3 tablespoons
- Chicken egg: 3 pieces
6
Add half of the dill, mix, and salt to taste.
- Dill: 100 g
- Salt: to taste
7
Sift 3 tablespoons of flour and mix thoroughly. If the dough is liquid, add another tablespoon of flour.
- Wheat flour: 3 tablespoons
- Wheat flour: 3 tablespoons
8
Preheat the oven to 180 degrees. Line the baking tray with parchment and lightly grease it with vegetable oil.
- Vegetable oil: 1 tablespoon
9
Spread the dough, flatten it, and place it in the oven to bake for 15-20 minutes.
10
Remove the baked cake from the oven, place it on the table, cover it with parchment paper, flip it over, and remove the parchment it was baked on. Transfer the cake to a kitchen towel (it will absorb excess moisture), let it cool slightly, and roll the cake into a log using the towel. Leave it for 5-10 minutes.
11
Add the second part of dill, a pinch of salt, and pepper to taste to the cream cheese. Blend the cheese mixture with a mixer for a couple of minutes.
- Cream cheese (curd cheese spread): 250 g
- Dill: 100 g
- Salt: to taste
- Ground black pepper: to taste
12
Unroll the dough, spread the cheese mixture, and smooth it out. Do not cover the bottom edge with the cheese mixture for 3-4 cm.
13
Place the fish on top of the cheese mixture.
- Salt-cured salmon: 100 g
14
Roll the roulade. Wrap in plastic wrap, refrigerate for 2 hours.
15
Serve as breakfast or as a cold appetizer.
