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Salmon and Smoked Salmon Rolls with Dill Sauce
This recipe is kosher for Passover.
Salmon and Smoked Salmon Rolls with Dill Sauce Pareve
Makes 8 servings.

This looks like sushi and is a really great substitute for gefilte fish.


11-1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1-1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle


Sprinkle salmon with salt and pepper. Place the salmon in a steamer basket and then place it in a pan of boiling water. Steam the salmon until it’s just opaque in center, about 15 minutes. Cool completely and cut into thin slices. Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry. In a bowl combine the mayonnaise, 3/4 cup dill and vinegar and whisk to combine. Season the dill sauce to taste with salt and pepper. Flake the smoked salmon coarsely into a large bowl, discarding skin and bones. Gently mix the pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce into the smoked salmon. Place 1 rounded tablespoon salmon mixture and a piece of the steamed salmon at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.) Serve rolls with remaining dill sauce. Makes 8 servings.