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Baby Marrow and Salmon Rolls
Grilled baby marrow rolls, filled with salmon and cream cheese
Ingredients
| 6 | babby marrows |
| 2 tbsp | olive oil |
| lemon salt and pepper, to taste | |
| 250 g | salmon flavoured cream cheese |
| 150 g | peppered salmon |
| fresh dill, chives or fennel for garnish | |
| toothpicks |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Top and tail the marrows, cut them lengthways into 2 to 3 mm thick strips.
Brush the strips with olive oil on both sides and season. Grill on a hot, ribbed griddle pan. Leave to cool.
Toll strips around your finger and secure with a toothpick. Pipe or spoon a little cream cheese into each roll and then stand a piece of flaked salmon in the centre.
Garnish with a sprig of fresh herbs. Place on a plate and enjoy.
Brush the strips with olive oil on both sides and season. Grill on a hot, ribbed griddle pan. Leave to cool.
Toll strips around your finger and secure with a toothpick. Pipe or spoon a little cream cheese into each roll and then stand a piece of flaked salmon in the centre.
Garnish with a sprig of fresh herbs. Place on a plate and enjoy.
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