This looks like sushi, but it's really a new way to present the familiar Passover fish course.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
Step 2
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.
Step 3
Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
Step 4
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.
Step 5
Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
Step 6
Serve rolls with remaining dill sauce.
