Looking for a light lunch, an original snack for drinks, or a healthy starter? These zucchini rolls with smoked salmon are easy to make, look festive, and are full of flavor. Instead of a tortilla you use thin strips of zucchini, creating a fresh, low-carb version that’s perfect for a summer lunch or drinks.

With creamy herbed cream cheese, smoked salmon, fresh dill and a touch of lemon you can put a dish on the table in less than 20 minutes that tastes as good as it looks.

Ingredients (12 rolls)

• 2 medium zucchini
• 150 g smoked salmon
• 150 g herbed cream cheese (or plain cream cheese)
• 1 tablespoon finely chopped fresh dill
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon Vis à Vis seasoning or freshly ground black pepper
• Handful of arugula (optional)
• Extra dill for garnish

Preparation

1. Wash the zucchini and cut them into long, thin strips with a mandoline or vegetable peeler.
2. Grill the zucchini strips for about 30 to 60 seconds per side in a hot grill pan or briefly fry them in a dry frying pan. This makes them pliable and easy to roll. Let them cool on paper towels.
3. Mix the cream cheese with the dill, lemon zest, lemon juice and Vis à Vis seasoning.
4. Place a zucchini strip on a cutting board and spread it thinly with the cream cheese mixture.
5. Place a small piece of smoked salmon over the strip. Optionally add a few arugula leaves.
6. Carefully roll the zucchini up into a tight roll.
7. Place the rolls on a platter and garnish with extra dill, some lemon zest and optionally a twist of black pepper.

Serve immediately or let them firm up covered in the refrigerator for another 30 minutes.

Variation tips

• Add thin slices of avocado for a creamier filling.
• Sprinkle some toasted pine nuts over the rolls for extra bite.
• Replace the cream cheese with ricotta or cottage cheese for a lighter version.
• Make them extra fresh with thin cucumber strips between the salmon.

Tips

• Use firm, straight zucchini. They yield the nicest long strips.
• Don’t have a grill pan? Blanch the zucchini strips for 20 seconds in boiling water and immediately cool them in ice water.
• These rolls can be made a few hours in advance. Store them covered in the refrigerator.

Frequently asked questions

1. Can I use the zucchini raw?

You can, but briefly grilling or blanching makes the strips more flexible, so they are less likely to tear when rolling.

2. Can I make this recipe in advance?

Yes. The rolls stay good for about 24 hours in the refrigerator and are ideal for preparing ahead.

3. Which herbs go best with smoked salmon?

Dill, lemon pepper, black pepper, chives and a fish seasoning mix like Vis à Vis pair excellently with smoked salmon.

4. Can I also use hot salmon?

Yes. Let pan-fried or grilled salmon cool completely and then break it into small pieces before filling the rolls.

5. Are these zucchini rolls low-carb?

Yes. Because you use zucchini instead of a wrap or tortilla they contain few carbohydrates and are a light meal or snack.

Also delicious...

Love salmon? Also check out our inspiration page Which vegetables go with salmon? for even more flavorful combinations from the oven and airfryer. With the right seasonings, such as Vis à Vis, you can easily add extra flavor to both fish and vegetables.