Searing the smoked salmon in this recipe elevates the rolls to another level. But the surprise is when you bite into the salmon rolls and find your palate explode with the myriad of flavour combinations – the intensity of the salmon in contrast to the earthiness of the zucchini is enlivened with the ginger, lemon, oregano and thyme tapenade inside each roll.
The flavours explode in your mouth when you bite into these Salmon Rolls filled with julienned zucchini and a herb and zest tapenade.
Ingredients 300g smoked salmon
3 strands chives
1 teaspoon ginger
1 teaspoon oregano
1 teaspoon lemon thyme
1 teaspoon lemon zest
3-4 tablespoons extra virgin olive oil
Pepper to season
1 cup mushroom stock
Lemon slices (optional)
Julienne the zucchini – keeping the green part of the zucchini and setting aside the inner pulp for the zucchini sauce.
Fresh produce goes a long way in making these Salmon Rolls a party favourite - just watch them disappear.
Grate the ginger and dice the chives and place into a small bowl with the lemon zest, diced oregano and thyme.
Fresh oregano, lemon thyme, lemon zest, ginger and chives combined with extra virgin olive oil creates a refreshing and delicious tasting tapenade found inside each Salmon Roll.
Place the slices of salmon on a flat work surface or board, then place a small bundle of the julienned zucchini on each slice and drizzle half a teaspoon of the herb and zest tapenade mixture on top of the zucchini.
Place a small bundle of julienned zucchini and a drizzle of herb and zest tapenade onto each slice of smoked salmon then roll tightly.
Roll each salmon slice around the zucchini to form tight rolls.
Arrange the rolls in a non-stick frying pan and sear for 5-8 minutes, turning them over three or four times. Remove the salmon rolls from the pan once they have started to brown.
Arrange the Salmon Rolls into a non-stick frying pan and sear for 5-8 minutes until they start to brown in colour.
Transfer the rolls to a serving dish and cover with a lid to keep warm.
To make the zucchini sauce, finely dice the white zucchini pulp and add to the frying pan you used to cook the salmon in. Add the mushroom stock and bring the stock to a boil, then reduce heat and simmer for 5 minutes.
Using a stick blender puree the sauce until smooth.
Serve the salmon rolls with the zucchini sauce and a squeeze of fresh lemon juice. These rolls can be eaten both hot and cold.