How to make it

  • Sprinkle salmon with salt and pepper then steam until just opaque in center about 15 minutes.
  • Cool completely then line baking sheet with paper towels.
  • Slice enough 1/8” 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 and pat dry.
  • Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl then season with salt and pepper.
  • Flake salmon coarsely into large bowl discarding skin and bones.
  • Gently mix in smoked salmon, pickle, remaining dill and 1/4 cup dill sauce.
  • Place 1 rounded tablespoon salmon mixture at end of each zucchini strip.
  • Roll up strips enclosing salmon then place rolls seam side down on platter.
  • Place rolls on paper towels then cover rolls and sauce separately then chill.
  • Serve rolls with remaining dill sauce.

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