Preparations:

1. Heat a frying pan or BBQ. Cut the courgettes lengthways into very thin slices (use a peeler). Brush courgette strips on both sides with olive oil and season with salt and pepper.
    
2. Chargrill courgette strips in batches for 3 - 4 minutes on each side or until dark grill stripes appear. Set aside on a tray to cool.
3. Spread each strip with 1 or 2 teaspoonfuls of cream cheese. layer with a thin strip of smoked salmon and gently roll up.
4. Refrigerate until ready to serve.