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Zucchini and Smoked Salmon Rolls with Cream Cheese

zucchini-salmon-rollsInspiration can happen when two challenges collide head on.  First my husband has mostly given up wheat (we won’t mention pizza night).  This presents quite a challenge to find ways to ‘hold’ flavours that are usually combined in some form or other on bread.  Second, we are in the midst of zucchini season and unfortunately I  missed that very useful holiday: Sneak a Zucchini Onto Your Neighbor’s Porch Day (August 8th if you were wondering).  I hate throwing away good produce from the garden, so challenge number two — what to do with even more zucchini sitting on my kitchen counter.

The solution for this evening was to convert a traditional smoked salmon roll (using wraps or tortillas) into Zucchini and Smoked Salmon Rolls.  And best of all, we liked these even better than the original!

Ingredients

  • 4 ounces soft cream cheese
  • 2 teaspoons lemon juice
  • 1 tablespoon dilled, chopped
  • 1/3 clove garlic, minced
  • salt and pepper to taste
  • zucchini, sliced into ribbons
  • smoked salmon

Instructions

  1. Slice skin off one side off zucchini to create a flat edge. Continue to slice zucchini into slices thin enough that they can be rolled up. A mandolin helps although mine is not large enough so I just carefully sliced the zucchini with a large knife. Salt zucchini and let slices sit for a bit to drain out some water.
  2. Combine cream cheese, lemon juice, dill, garlic, salt and pepper in small bowl.
  3. Pat dry zucchini slice. Place some of the cream cheese mixture on a zucchini slice, add smoked salmon and roll it up. Secure with toothpick. Since my zucchini was a little larger, I put two toothpicks through each roll and cut the roll down the middle. This made a nice flat surface for serving.

Note: if you make these Zucchini Rolls ahead place rolls on rack or on paper towels as they will still drain a small amount of water out of the zucchini.

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