In the kitchen with MyTrela
Grilled courgette with salmon filling
Thin courgette slices surround a cream of smoked salmon, ricotta, dill and garlic. The courgette is briefly grilled and cooled before rolling.
1 serving
Ingredients
Amounts cover the entire recipe, meaning one serving. Weigh the ingredients in grams, in the condition described in their notes.
- Courgette200 gWeight after trimming the ends, with skin.
- Olive oil10 gTotal amount for courgette and filling; weigh once and divide between stages.
- Salt2 gTotal amount for courgette and filling; weigh once and divide between stages.
- Black pepper2 gTotal amount for courgette and filling; weigh once and divide between stages.
- Smoked salmon100 gWeight of ready-to-use fish flesh without bones.
- Ricotta60 g
- Fresh dill10 gWeight of washed and dried parts used in the dish.
- Garlic4 gWeight of peeled cloves.
Preparation
- Wash the courgette, trim the ends and weigh the prepared portion. Cut lengthways into thin, flexible slices. Separately measure all 10 g olive oil, 2 g salt and 2 g pepper intended for all stages.
- Coat courgette slices with a thin layer of some of the weighed olive oil and add some of the measured salt and pepper. Cook on a hot grill pan, turning, until the slices soften and can be rolled. Set aside to cool slightly.
- Check the smoked salmon for bones. Blend with ricotta, washed dill and peeled garlic. Add all the remaining olive oil and the rest of the previously weighed salt and pepper to the filling.
- Divide all the filling between the cooled courgette slices. Roll up and secure with cocktail sticks if needed. All the prepared rolls make one serving; remove the sticks before eating.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not yet been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not yet been tested in a kitchen trial. The illustration shows a serving suggestion.
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