Zucchini rolls with smoked salmon
5 servings
30 minutes
Zucchini rolls with smoked salmon are an exquisite dish that combines the freshness of vegetables with the rich flavor of seafood. This recipe comes from European cuisine, where light and elegant appetizers are appreciated. Delicate thin strips of zucchini wrap around creamy cheese and aromatic smoked salmon, creating a refined blend of flavors. The light spiciness of black pepper and the freshness of dill make this dish perfect for a festive table or an elegant dinner. This dish requires no cooking, preserving the natural texture of the ingredients, and its presentation is visually pleasing. It is a great choice for those who value the balance between healthiness and gastronomic delight.
1
Slice the zucchini into thin strips lengthwise. The easiest way to do this is with a vegetable peeler. The strips should be thin enough to twist but not so thin that they tear.
- Courgette: 2 pieces
2
Sprinkle or brush a large plate evenly with olive oil, and season with salt and pepper.
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Lay the zucchini strips on top, press down, and flip to the other side. This is the easiest way to season delicate and fragile zucchini strips evenly.
- Courgette: 2 pieces
4
Cut the salmon into small pieces (no more than 1 cm in diameter and no longer than the width of the zucchini strips).
- Cold-smoked salmon: 80 g
5
Spread a thin layer of cream cheese on each strip of zucchini, leaving 1 cm free at the top and bottom edges and approximately 0.5 cm on the sides.
- Cream cheese: 200 g
6
Place a piece of salmon on top and start carefully rolling the rolls.
- Cold-smoked salmon: 80 g
7
Fold each strip horizontally with the seam down to secure the shape of the zucchini. Repeat the procedure with each strip.
8
To serve, place the rolls vertically and garnish with dill on top.
- Dill: 1 bunch