2 zucchini, washed and sliced into thin wide strips
200g cream cheese
80g smoked salmon
3 Tbs olive oil
Salt and pepper to taste
Drizzle olive oil onto a large plate along with seasoning.
Lay strips of zucchini down and lightly coat.
Cut salmon into small bricks no wider than 1cm.
Brush each zucchini strip with a thin layer of cream cheese leaving a 1cm boarder at top and bottom. Plate salmon on one side of cream cheese and wrap rolls carefully.
Garnish with small sprig of dill and serve immediately.