Preparation:
Preparing the zucchini:
Wash and dry the zucchini.
Using a peeler or a mandolin, slice them lengthwise into thin strips.
Heat a little olive oil in a pan and fry the zucchini strips for about 10 minutes, until tender and the water has evaporated. Season lightly with salt and let cool.
Preparing the filling:
Sliced the shallot (if using) and cut the smoked salmon into small pieces.
In a bowl, combine the cream cheese, lemon juice, shallot, salmon, dill (if using), salt, and pepper.
Assembling the rolls:
Lay a strip of zucchini on a flat surface.
Place a spoonful of the cream cheese mixture on top of the zucchini.
Gently roll the zucchini up to form a small roll.
Repeat with the remaining zucchini strips.
Finishing:
Arrange the rolls on a serving platter.
If desired, you can secure them with wooden stakes.
Refrigerate the rolls for at least 1 hour before serving to keep them chilled.
📝 Tip:
For an even more indulgent variation, you can add avocado slices or herb cream cheese to the filling.
Don’t hesitate to contact me if you’d like a Thermomix-friendly version or a vegetarian recipe without salmon.
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