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  • Salmon And Smoked Salmon Rolls With Dill Sauce

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    Salmon And Smoked Salmon Rolls With Dill Sauce
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    •     This looks like sushi, but it's really a new way to present the familiar
    •     Passover fish course.
    • 1 x (1 1/2) lb. center-cut salmon fillet
    • 6 lrg zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
    • 1 1/2 c. mayonnaise
    • 3/4 c. plus 3 Tbsp. minced fresh dill
    • 7 tsp white wine vinegar
    • 6 ounce smoked salmon (not lox), coarsely minced
    • 3 Tbsp. minced dill pickle

    Directions

    1. Sprinkle salmon with salt and pepper. Steam till just opaque in center, about 15 min. Cold completely.
    2. Line baking sheet with paper towels. Slice sufficient 1/8 inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches till just tender but very pliable, about 3 min. Transfer to prepared baking sheet; pat dry.
    3. Whisk mayonnaise, 3/4 c. dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
    4. Flake salmon coarsely into large bowl, discarding skin and bones. Gently fold in smoked salmon, pickle, remaining 3 Tbsp. dill and 1/4 c. dill sauce.
    5. Place 1 rounded Tbsp. salmon mix 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.)
    6. Serve rolls with remaining dill sauce.
    7. Makes 8 servings.

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