Zucchini rolls with salmon
An original and tasty snack.
Total time 30 m.
Preparation 30 m.
Preparation 30 m.
Easy
Number of servings
4
Ingredients
Zucchini
1
pc.
Fresh cucumber
250
g
Lightly salted salmon
50
g
Iceberg lettuce
10
g
Philadelphia cream cheese
50
g
Fresh dill
10
g
Nutritional value
One serving (~ 155 g)
Proteins 5,08 g
Fats 4,61 g
Carbohydrates 4,37 g
Calorie content 77 kcal
Cooking steps
1
Wash the zucchini, dry it with a napkin and cut lengthwise into thin long slices using a vegetable cutter or a sharp knife. Brush the zucchini with olive oil using a brush and fry in a well-heated frying pan with olive oil for about a minute on each side. Place the fried zucchini on paper towels to absorb excess fat.
We cut the cucumber, just like the zucchini, along the vegetable slicer.
Finely chop the dill and lettuce leaves and mix with cream cheese.
Wash the zucchini, dry it with a napkin and cut lengthwise into thin long slices using a vegetable cutter or a sharp knife. Brush the zucchini with olive oil using a brush and fry in a well-heated frying pan with olive oil for about a minute on each side. Place the fried zucchini on paper towels to absorb excess fat.We cut the cucumber, just like the zucchini, along the vegetable slicer.
Finely chop the dill and lettuce leaves and mix with cream cheese.
2
Now let's collect everything.
Take a strip of cucumber, place a small piece of salmon on it (on the edge), place a small ball of cream cheese on the fish, and roll it up.
3
Then we wrap the resulting roll in a zucchini ribbon.
Then we wrap the resulting roll in a zucchini ribbon.
4
The rolls are quite dense and hold their shape perfectly without skewers and toothpicks.
Bon appetit!
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