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Zucchini – Mexican style

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Ingredients for 4 servings:

  • 2 m.-large zucchini
  • 150 g smoked salmon
  • olive oil
  • Spice mix (Mexican salt)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

great for cold buffets

Wash the zucchini and remove the stem and tips. Using a bread slicer, cut into approximately 5mm thick slices. Sprinkle with Mexican salt to taste on both sides and let it soak in briefly. Fry in a pan on both sides until golden brown and slightly crispy. Drain the zucchini slices well on a paper towel. Cut the salmon to the width of the zucchini. Layer the salmon on the zucchini strips and roll them up. Then secure with a toothpick. They taste best when refrigerated overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Jam, homemade

Zucchini – Mexican style