Smoked Salmon Rolls with Dill Sauce – phase 1-4 serves 8
adapted from Epicurious
2 lbs center-cut salmon fillet
2 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1 1/2 cups Walden Farms mayo spread
3/4 cup plus 3 tablespoons chopped fresh dill
7 tsp white vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle
Sprinkle salmon with sea salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
Line baking sheet with paper towels. Slice enough thin slices of each zucchini to make 24 (or as many as you can get). Steam in batches until just tender but very pliable, about 3-4 minutes. Transfer to prepared baking sheet; pat dry.
Whisk mayo spread, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with sea salt and pepper.
Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.
Place 1 rounded tablespoon salmon mixture at end of each zucchini slice. Roll up slices, enclosing salmon (you can use a toothpick to secure if you like). Place rolls on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
Serve rolls with remaining dill sauce.