Salmon And Smoked Salmon Rolls With Dill Sauce Recipe

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Servings: 8


Cost per serving $2.04 view details
  •     This looks like sushi, but it's really a new way to present the familiar
  •     Passover fish course.
  • 1 x (1 1/2) lb. center-cut salmon fillet
  • 6 lrg zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
  • 1 1/2 c. mayonnaise
  • 3/4 c. plus 3 Tbsp. minced fresh dill
  • 7 tsp white wine vinegar
  • 6 ounce smoked salmon (not lox), coarsely minced
  • 3 Tbsp. minced dill pickle


  1. Sprinkle salmon with salt and pepper. Steam till just opaque in center, about 15 min. Cold completely.
  2. Line baking sheet with paper towels. Slice sufficient 1/8 inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches till just tender but very pliable, about 3 min. Transfer to prepared baking sheet; pat dry.
  3. Whisk mayonnaise, 3/4 c. dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
  4. Flake salmon coarsely into large bowl, discarding skin and bones. Gently fold in smoked salmon, pickle, remaining 3 Tbsp. dill and 1/4 c. dill sauce.
  5. Place 1 rounded Tbsp. salmon mix at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
  6. Serve rolls with remaining dill sauce.
  7. Makes 8 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 8 servings
Calories 391  
Calories from Fat 338 86%
Total Fat 38.14g 48%
Saturated Fat 5.57g 22%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 283mg 12%
Potassium 696mg 20%
Total Carbs 7.99g 2%
Dietary Fiber 2.6g 9%
Sugars 4.16g 3%
Protein 7.17g 11%


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