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Smoked salmon zucchini rollups with cream cheese, on a small platter.

Smoked Salmon Rollups with Grilled Zucchini

These smoked salmon rollups are made with grilled zucchini, garlic and herb cream cheese, and smoked salmon. A quick, fresh appetizer for parties, dinner guests and holiday gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 8 pieces
Calories 52 kcal

Equipment

  • Sharp knife or vegetable peeler
  • grill pan
  • Cutting board
  • Paper towels
  • Cocktail picks or toothpicks

Ingredients
  

  • 1 small zucchini
  • 1 tablespoon olive oil
  • 4 tablespoons garlic and herb cream cheese
  • 3½ ounces 100 g thinly sliced smoked salmon
  • Salt and freshly ground black pepper optional

Instructions
 

  • Prepare the zucchini. Wash 1 small zucchini and trim off both ends. Slice it lengthwise into approximately eight thin strips, about ⅛ inch thick, using a vegetable peeler, cheese slicer or sharp knife.
  • Season the zucchini. Lightly brush both sides of the slices with 1 tablespoon olive oil. Season with a little Salt and freshly ground black pepper, if desired.
  • Grill the slices. Heat a grill pan over medium-high heat. Grill the zucchini in small batches for about 1–2 minutes per side, until lightly browned and flexible. Avoid overcrowding the pan.
  • Cool and dry. Transfer the grilled zucchini to a plate lined with paper towels. Let the slices cool completely, then gently pat them dry to remove excess moisture.
  • Add the cream cheese. Spread a thin layer of 4 tablespoons garlic and herb cream cheese over each zucchini strip, leaving a little space around the edges.
  • Add the smoked salmon. Cut 3½ ounces 100 g thinly sliced smoked salmon into strips that fit the zucchini. Place a piece of salmon over the cream cheese on each strip.
  • Roll up. Starting at one end, gently roll each zucchini strip into a spiral. Secure with a cocktail pick if needed.
  • Serve. Arrange the smoked salmon rollups on a serving platter and serve soon after assembling.
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Notes

  • Make ahead: Grill the zucchini a few hours ahead and refrigerate once cool. Pat dry and assemble with cream cheese and salmon shortly before serving.
  • Don't overfill: A thin layer of cream cheese and a small piece of salmon make the rollups easier to roll and less likely to fall apart.