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Epicurious

Salmon and Smoked Salmon Rolls with Dill Sauce

4.2

(11)

This looks like sushi, but it's really a new way to present the familiar Passover fish course.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 1 1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1 1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle

Preparation

  1. Step 1

    Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.

    Step 2

    Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.

    Step 3

    Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.

    Step 4

    Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.

    Step 5

    Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)

    Step 6

    Serve rolls with remaining dill sauce.

TagsSalmonFishSeafoodSmoked SalmonZucchiniSquashVegetableDillHerbs & SpicesStarterMainLunchDinnerNut FreeGluten FreeMake AheadSteamBon Appétit
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