A fresh and delicious take on a Passover staple. Adapted from Bon Appetit.
Makes 8 servings
1 1 1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
3/4 cup mayonnaise
3/4 cup plain Greek yogurt
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar
6 ounces smoked salmon, coarsely chopped
3 tablespoons chopped dill pickle
Pre-heat oven to 350 degrees.
Sprinkle salmon with salt and pepper. Bake until just opaque in center, about 15-20 minutes. Cool completely.
Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Wrap zucchini strips in foil (seal-well) and bake until just tender but very pliable, about 10-15 minutes. Transfer to prepared baking sheet; pat dry.
Whisk mayonnaise, yogurt, 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 approximately 1 tablespoon of salmon mix in each zucchini strip and roll up to enfold all of the mixture. Place rolls seam side down on a serving platter.
*Note – rolls can be made 1 day ahead. Cover rolls and sauce separately; chill.
Serve rolls with dill sauce for dipping.