ZUCCHINI AND SMOKED SALMON ROLLS WITH DILL SAUCE (fish)
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Ingredients 1 1-1/2 pound center-cut salmon fillet 6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed 1-1/2 cups kosher for Passover mayonnaise (lite if possible) 3/4 cup plus 3 tablespoons chopped fresh dill 7 teaspoons kosher for Pesach white wine vinegar 6 ounces smoked salmon (not lox), coarsely chopped 3 tablespoons chopped dill pickle

Instructions

Sprinkle salmon with salt and pepper. Steam the salmon until just opaque in center, about 15 minutes. Cool completely. Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam the zucchini in batches until just tender but very pliable, about 3 minutes. Transfer them to paper towels and pat them dry. In a bowl combine the mayonnaise, 3/4 cup dill and vinegar in small bowl. Season the dill sauce to taste with salt and pepper.

Place paper towels on a cookie sheet and set it aside. Flake the cooled salmon coarsely into large bowl, discarding skin and bones. Gently mix in the smoked salmon, chopped pickle the remaining 3 tablespoons dill and 1/4 cup dill sauce. Place 1 rounded tablespoon of the salmon mixture at end of each zucchini strip. Roll up the strips, enclosing the salmon mixture. Place the rolls, seam side down, the prepared cookie sheet. Cover the rolls with plastic wrap and refrigerate until ready to serve. Cover the reserved sauce with plastic wrap and refrigerate and sauce separately; chill.) This can be made 1 day ahead. Serve rolls with remaining dill sauce.

Serving Size

Makes 8 servings.

Notes

This looks like sushi and is a great substitute for gefilte fish.

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Grilled Salted Salmon • Smoked Salmon & Dill Cheesecake (dairy) • Tequlia Grilled Salmon With Raspberry Sauce (fish) • Baja Mango Talapia (fish)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .