Zucchini rolls with smoked salmon and nori

Lately, you might have noticed that entertaining at home has made a huge comeback. When I was young my mom used to have friends and family over all the time, but then all of the sudden meeting at the restaurants and fancy bars came into fashion and only religious holidays were reserved for home visiting.
Now, whether is thanks to the TV programs that started airing multiple cooking shows where celebrity chefs often end up hosting dinner parties (who wouldn’t want to be a guest at one of Nigella Lawson’s feasts or Italian inspired Oliver’s menus), or maybe crisis made people economizing a bit more or just maybe we missed that allure of playing host, but there was never this much ideas bouncing all around.
When I host a party or simple wine tasting, I hold onto my 3 rules: it should taste mind blowing, relatively easy to make (an exhausted host is not appealing to anyone) and pretty on the eyes, after all, we eat with our eyes first and than all the other senses kick in. This one is for all the sushi lovers and it takes only 20 minutes get it done.

This recipe is for 6 persons

Ingredients:

1 big bio-zucchini
5 slices of smokes salmon
5 sheets of nori
salt and pepper
dried thyme

To serve:

Soy sauce
pickled ginger
Preparation:
Wash the zucchini and use a peeler to get thin slices down the length but stop once you hit the seeds, use only the white part.
Lightly brush them with good olive oil. Sprinkle with some coarse sea salt, pepper and dried thyme.
Put them on non-stick backing tray, don’t worry if they are on top of each other and bake for 5mins in a 180°C preheated oven.
Once done, take out the tray and let it cool a bit.
In the meantime slice the salmon in strips in the same widths as the zucchini and about 3 cm long.
Wet your hands and tap the nori to soften it so you can cut and roll it easier.
Cut the nori at the same width as the zucchini.
Then lay down one zucchini slice, cover it with one slice of nori and a slice of salmon.
Roll it and hold it together with a cocktail stick.
Put it on a platter and serve with a good soy sauce and some pickled ginger.
Bon appétit!

3 Comments Add yours

  1. bhaalu says:

    Looks amazing. Will add this in with the other maki rolls when i make them next time.

  2. fleurdelelie says:

    Thank you!! Let me know how did it go.😚

  3. Eve says:

    Love your food styling ❤ and how simple the recipe is!

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