Fish: Salmon & Smoked Salmon Rolls w/Dill Sauce - pareve

Posted by : Lita Lotzkar

This looks like sushi, but it's really a new way to present the familiar
Passover fish course.

 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 mayonnaise
 3/4 cup plus 3 tablespoons chopped fresh dill
 7 teaspoons white wine vinegar
 6 ounces smoked salmon (not lox), coarsely chopped
 3 tablespoons chopped dill pickle

Sprinkle salmon with salt and pepper. Steam 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 in batches
until just tender but very pliable, about 3 minutes. Transfer to prepared
baking sheet; pat dry.

Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce
to taste with salt and pepper.

Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix
in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill
sauce.

Place 1 rounded tablespoon salmon mixture at end of each zucchini strip.
Roll up strips, enclosing slamon. Place rolls seam side down on platter.
(Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce
separately; chill.)

Serve rolls with remaining dill sauce.

Makes 8 servings

Bon Appétit
April 1997

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