Zucchini Roll with Smoked Salmon and Cream Cheese

A bright crustless appetizer: a tender vegetable base of zucchini and potato, a thin layer of cream cheese, lettuce leaves and slices of smoked salmon. The roll stays juicy, holds its shape, and is ideal both for an everyday snack and for entertaining guests.

Ingredients

Roll base

• 1 large zucchini
• 1 medium potato
• 3 eggs
• 1.8 oz | 50 g all-purpose flour
• 1.4 oz | 40 g rolled oats
• 2.8 oz | 80 g grated cheese
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano
• 1/2 tsp sweet paprika

Filling

• Smoked salmon, sliced
• Cream cheese
• Leaf lettuce
• Lemon juice
• Freshly ground black pepper
• Finely chopped chives or shallot, optional

Step-by-step recipe

1. Grate the zucchini on the coarse side of a grater and squeeze it very thoroughly in a clean kitchen towel. Grate and squeeze the potato the same way. The less moisture remains, the more stable the base will be.
2. In a bowl, combine the squeezed vegetables, eggs, flour, rolled oats, grated cheese, salt, pepper, oregano and paprika. Mix until smooth.
3. Line a baking sheet with parchment. Spread the mixture in a thin, even layer with a spatula, shaping a rectangle.
4. Bake in an oven preheated to 356°F | 180°C for about 25 minutes, until the edges are golden and the center feels springy.
5. Let the base cool completely, then spread with cream cheese. You can mix the cheese with chives or finely chopped shallot first if you like.
6. Top with lettuce leaves and smoked salmon slices. Drizzle with lemon juice and season with black pepper.
7. Carefully roll up along the long side, wrap tightly in parchment or a clean towel, and chill for 30–60 minutes. Before serving, remove the paper and slice into portions.

Tips and variations

• If the base mixture seems too wet, add 1 to 2 tbsp flour or oats and mix again.
• Any melting cheese will work: Gouda, Emmental, or pizza mozzarella. A cheese blend gives a deeper flavor.
• Instead of salmon, you can use lightly salted trout, or turn the roll vegetarian by adding cucumber, avocado and herbs.
• For a sharper finish, replace part of the cream cheese with soft goat cheese.
• Slice with a sharp knife, wiping the blade lightly between cuts so the pieces stay neat.

Nutrition facts (per serving)

Calories	250 kcal
Protein	13 g
Fat	16 g
Carbohydrates	13 g
Fiber	2–3 g
Sugars	3 g
Sodium	700 mg

FAQ

Can I make the base ahead of time?

Yes. Bake and cool the base completely, keep it on the parchment, wrap it tightly, and refrigerate for up to 24 hours. Add the filling just before serving.

What can I use instead of rolled oats?

Bread crumbs, cornmeal, or a little extra flour will work. Add 1 tbsp at a time to keep the right consistency.

The base cracks when I roll it — what should I do?

Do not roll it while hot: let it cool completely. If the sheet is a little dry, spread a thin layer of cheese over it and use the parchment to help roll it up — this will prevent cracking.