Zucchini Roll with Salmon Filling Recipe

Grate the zucchinis using a coarse grater. If the zucchinis are older or if you are using zucchini, it is advisable to peel off the skin.

Sprinkle the grated zucchini with salt and mix well. Let it sit for 15-20 minutes to allow the zucchini to release moisture. After this, thoroughly squeeze out the moisture from the zucchini and transfer the squeezed flesh into a clean bowl.

Add the eggs, sour cream, flour, and black ground pepper to the bowl with the zucchini flesh. Stir everything together until well combined and the batter is smooth.

Line a baking sheet with parchment paper. Spread the zucchini batter in an even layer on the parchment paper.

Preheat your oven to 190°C (375°F). Place the baking sheet in the oven and bake the zucchini base for 20-25 minutes until it is firm and slightly golden.

Once baked, remove the zucchini base from the oven and allow it to cool completely. When the base has cooled down, carefully flip it over so the parchment paper is on top and gently peel the parchment away from the base.

Mix the cream cheese with the chopped herbs in a bowl. For a smoother texture, it is best to take the cream cheese out of the refrigerator at the beginning of the preparation process.

Evenly spread a thin layer of the cream cheese mixture over the zucchini base. Next, layer slices of salted red fish over the cream cheese.

Carefully roll the zucchini base into a tight roll. It should be soft enough to roll without cracking.

Wrap the rolled zucchini in plastic wrap and refrigerate for a few hours to firm up.

Unwrap the roll and slice it into pieces. Serve chilled as a delightful appetizer, perfect even for breakfast with tea.