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Home > Recipes > Courgette and smoked salmon rolls

Courgette and smoked salmon rolls

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Courgette and smoked salmon rolls

No ratings yet

Ingredients

4 Courgettes
1 dash Olive oil
⅓ cup Spreadable cream cheese
200 g Smoked salmon
50 g Baby rocket

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate until ready to serve. Serve cold.
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https://www.eatwell.co.nz/recipe/3274/Courgette-and-smoked-salmon-rolls/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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