Zucchini Rolls

VARIANT 2

1. Wash the zucchini. Remove the stems and tops. Cut them into thin strips, but not completely transparent. Fry them in hot olive oil on both sides until golden. Season with half a teaspoon of salt and flavour with the vinegar. Leave to drain.
2. Prepare the filling by mashing the cream cheese together with the yoghurt. Add the chopped dill and garlic, and season with the remaining salt.
3. Take a strip of zucchini and carefully spread it with cream cheese. Place a suitably sized piece of smoked salmon on top.
4. Roll the prepared strip into a roll. To keep it from unrolling, you can pin it with a cocktail stick or a regular toothpick.

VARIANT 3 — Zucchini rolls with cream cheese and smoked salmon The zucchini are cut into thin strips with a vegetable peeler. Season with salt, black pepper and drops of olive oil. Grill them on a ridged pan, about 30 seconds per side, so they stay crisp. Choose small or at most medium zucchini so there are no seeds in the core. The cream cheese is seasoned with finely chopped thyme (or dill), black pepper and a few drops of lime. If you have no lime you can use lemon, but lime gives the dish an exotic freshness. The salmon is cut into thin strips the width of the zucchini (shops also sell it pre-sliced for speed). Take a zucchini strip, spread it with cream cheese and place a strip of salmon on top. Roll into a roll. Sprinkle the finished rolls with lime zest and black pepper, if desired. Serve the starter chilled.

VARIANT 4 2-3 medium zucchini, 200 g cream cheese (buy a finer one such as Philadelphia or similar), garlic, walnuts, fresh dill, oil, a large pinch of dried spearmint and salt. Preparation: start with the zucchini, washing them and cutting lengthwise about 5 mm thick. Salt and leave about 10 minutes to absorb the salt. Grill the zucchini on a barbecue, or you can do them on a grill pan. Drain the water released from the zucchini and sprinkle with the spearmint, then spray with oil spray or drizzle and toss lightly to grease them. Heat a barbecue or grill pan and cook the cut, seasoned zucchini on both sides. Leave to cool. Meanwhile prepare the filling. Stir the cream cheese and add 100-150 g chopped walnuts, crushed garlic (you decide the amount to taste) and finely chopped dill again to your preference. Take a strip of grilled zucchini and put 1 teaspoon of the cream cheese, walnut, garlic and dill mixture on one end. Roll into a tight roll, keeping the end underneath so it does not unroll. Arrange the tasty zucchini rolls on a large platter or individual plates and serve as a starter or appetizer with drinks.