Courgette and smoked salmon rolls
17/2/2008
Ingredients
| 4 | Courgettes |
| 1 dash | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| ⅓ cup | Spreadable cream cheese |
| 200 g | Smoked salmon |
| 50 g | Baby rocket |
Directions
- 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.
Wine Match
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