Courgette and smoked salmon rolls
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|1 dash||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|⅓ cup||Spreadable cream cheese|
|200 g||Smoked salmon|
|50 g||Baby rocket|
- Heat a chargrill pan or barbecue. Cut the courgettes lengthways into very thin slices. Brush courgette strips on both sides with olive oil and season with salt and pepper.
- Chargrill courgette strips in batches for 3 to 4 minutes on each side, or until dark grill stripes appear. Set aside on a tray to cool.
- Spread each strip with one to two teaspoonfuls of cream cheese. Layer with a strip of smoked salmon and a few rocket leaves and gently roll up.
- Refrigerate until ready to serve. Serve cold.