Zucchini Rolls with Fresh Cheese and Salmon
These delicate zucchini rolls are a refined and light appetizer, perfect for impressing your guests. The freshness of grilled zucchini pairs wonderfully with an anise-scented cream and quality smoked salmon. Follow our detailed steps for perfect assembly. With their elegant presentation and subtle taste, these rolls are a real treat for the eyes and the palate. They are ideal for a chic aperitif or a sophisticated starter.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cut off the ends of the zucchinis. Using a mandoline, slice long strips 2 mm thick. Brush both sides with olive oil.
- 2
Grill the strips in a very hot pan, 30 seconds to 1 minute per side, until flexible and marked. Place them on a rack to cool.
- 3
In a bowl, mix the fresh cheese, chopped dill, lemon juice, zest (optional) and white pepper. Whisk until smooth.
- 4
Overlap 2 to 3 zucchini strips to form a band. Spread a thin layer of cheese cream, leaving a 1 cm border. Place salmon strips on the bottom third.
- 5
Fold the lateral sides towards the center, then roll up tightly starting from the salmon edge to form a firm cylinder.
- 6
Wrap each roll in plastic film and refrigerate for 15 minutes. Trim the ends, then slice into 3-4 cm pieces with a sharp, wet knife.
- 7
Arrange the rolls on a serving plate. Garnish with dill, a grain of fleur de sel, a pink peppercorn and a drizzle of olive oil.
- • Choose straight zucchinis for long strips. • Grill the strips quickly to prevent them from releasing water. • Overlap 2-3 strips for a sturdy roll that won't tear. • Use a sharp, slightly wet knife for clean slices.
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