Cold smoked Atlantic salmon, sliced, 200g
200 g of cold smoked salmon
1 medium zucchini
250 g of ricotta cheese
A bunch of dill
1 clove of garlic
Oil, salt, pepper
- Wash and dry the zucchini, thinly slice along (preferably on slicer). Sprinkle the slices with olive oil, season with salt and pepper.
- Heat the grill pan. Grill the slices of zucchini on both sides for about a minute. Place them on the counter to cool down.
- Mix smoked salmon with ricotta, dill, garlic and olive oil, season with salt and pepper.
- Spread the paste on slices of zucchini, roll up and staple with a toothpick.
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