Zucchini Rolls Filled with Fish Salad
Zucchini rolls filled with fish salad is a recipe featuring fresh ingredients from the crustacean category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 large zucchini
- 250 g cod fillet
- 50 g shrimp (pre-cooked)
- 4 tbsp dill (finely chopped)
- 3 tbsp crème fraîche
- 1 lemon (freshly squeezed)
- Salt
- Pepper (freshly ground)
- olive oil (cold‑pressed)
- trout caviar (for garnish)
- dill tips (for garnish)
Instructions
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1.
Wash the zucchini and slice them lengthwise into thin strips. Blanch the strips in boiling salted water for 2–3 minutes, then drain on kitchen paper and let cool.
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2.
Season the cod fillet with salt, pepper, and lemon juice. Heat 1 tbsp olive oil in a pan and gently steam the cod covered over low heat for 4–5 minutes until cooked through. Remove from the pan, shred it on a plate using two forks, then allow to cool. Chop the shrimp as finely as possible, preferably with a chef’s knife. Mix the shredded cod with 2 tbsp olive oil, lemon juice, dill, salt, and pepper; fold in the shrimp and crème fraîche. Refrigerate for 30 minutes. Roll each zucchini strip into a cylinder, secure with a wooden skewer, place on a large plate, and fill with the mixture. Chill until serving. Just before serving, garnish each roll with 1 tsp trout caviar (or another type of caviar) and dill tips.
