Zucchini and

sockeye salmon rolls

Cooking time:

15 minutes

Active time:

15 minutes

Complexity:

Easy

Light and bright summer snack! You can use already sliced fish, but if you cut the fish yourself, the rolls will turn out to be more accurate.

See all recipes category Zucchini

Recipe "Rolls with zucchini and sockeye salmon "

Ingredients for 6-8 servings

Sockeye salmon slightly salted

Ricotta

Squash

A few sprigs of basil and mint

Olive oil

Freshly ground black pepper

Salt

Step 1/3

Cut young zucchini along with a knife or slicer into thin plates and lower into boiling water for a few seconds - the slices should become softer, but remain raw. Arrange the courgettes on napkins to make the glass extra liquid, then lightly brush with olive oil, salt and pepper.

Step 2/3

Chop the greens (leaves) and mix with ricotta, cut the sockeye salmon into thin translucent slices.

Step 3/3

It remains to roll the rolls: spread the zucchini plate with ricotta, put sockeye salmon on top, carefully twist, if necessary, fasten with a toothpick - ready !

Simple and fast

For the holiday

Squash