Dill Salmon Rolls

4 Servings, 30 min

ingredients

Line a baking sheet with paper towels.
Slice ⅛”-thick lengthwise strips from center portion of each zucchini to make a total of 12.
Steam the zucchini in batches until tender but pliable, about 3 minutes. Transfer them to paper towels and pat them dry.
In a bowl, combine the mayonnaise, ½ cup dill and vinegar in small bowl. Season the dill sauce to taste with salt and pepper.
In another bowl, gently mix in the salmon, chopped pickle, the remaining 3 tablespoons dill, and ¼ cup dill sauce from step 4
Place 1 rounded tbsp of the salmon mixture at end of each zucchini strip. Roll up the strips, enclosing the salmon mixture.
Place the rolls seam side down on the prepared cookie sheet. Cover the rolls and dill sauce with plastic wrap and refrigerate until ready to serve.
Serve rolls with remaining dill sauce.