Smoked Salmon Zucchini Bites Makes About 12
8 oz. Nuefchatel cream cheese, softened
4 Tbsp. milk
4 tsp. finely shredded lemon peel
½ tsp. freshly ground black pepper
16 oz. hot-smoked salmon, flaked with skin and bones removed
8 large zucchini
- In a medium bowl, stir together cream cheese, milk, lemon peel and pepper until well mixed. Gently stir in flaked salmon. Set aside.
- Trim ends off zucchini. Using a mandolin or a wide veggie peeler, cut long, very thin strips of zucchini; making the strips as wide as possible.
- Lay zucchini strips on a flat surface. Spoon about 2 tsp. of salmon mixture on one end of each zucchini strip. Roll up, starting from the end with the salmon mixture. Secure with toothpicks if needed. Serve immediately or cover and chill for up to 3 hours.