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1 1/2 pounds of salmon fillet
Pickling spices
4 tablespoons lemon juice, divided
8 large zucchini, thinly sliced length-wise
1 cup mayonnaise
1/2 cup chopped fresh dill
1 pound lox, processed in food processor
6 tablespoons chopped dill pickle
Salt and pepper

Sprinkle salmon with pickling spices and 2 tablespoons lemon juice.

Poach by tightly wrapping it in heavy-duty foil, placing it on the top rack of the dishwasher and running it through the cycle. Cool completely.

Steam slices of zucchini for 3 minutes. Transfer to baking sheet lined with paper towels. Pat dry.

Make dill sauce by whisking mayonnaise, dill and 2 tablespoons lemon juice in a small bowl. Season with salt and pepper to taste.

Flake salmon finely into large bowl.

Add processed lox, pickle and 1/2 cup of the dill sauce; mix together.

Place 1 rounded tablespoon of the salmon mixture at the end of each zucchini strip. Roll strips, enclosing pate. Place rolls, seam side down, on platter.

Chill until serving time. Extra dill sauce may be served on the side.

Makes about 50 to 60 zucchini rolls.

Recipe from Dee Selekman

Sunday, March 24, 2002