Tasty little bites of smooth cream cheese and smoked salmon!

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  • 4 Courgettes
  • 1 dash olive oil
  • 1/3 cup spreadable cream cheese
  • 200 grams smoked salmon slices 
  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. 
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