Zucchini Appetizer with Salmon and Carrots

by Editorial Staff

For the arrival of guests, you can easily organize a festive meal from fresh zucchini. Zucchini salad with salmon and carrots – without tiresome frying or baking. Remember the recipe – it’s delicious, fast and effective!

Cook: 30 mins

Ingredients

  • Zucchini – 1 pc.
  • Korean carrots – 110 g
  • Lightly salted salmon – 95 g
  • Curd cheese – 45 g
  • Lemon juice – 50 ml
  • Water – 25 ml
  • Teriyaki sauce – 35 ml
  • Sea salt – 15 g (to taste)
  • Pepper to taste
  • Fresh dill – 15 g

Directions

  1. Peel the zucchini using a slider cut off the stem and inflorescence with a knife.
  2. We continue to cut the zucchini with a slider into thin ribbons – until the seeds. Put in a bowl where lemon juice is mixed with water, salt. We marinate for 5 minutes.
  3. Put the prepared zucchini in a flat salad bowl; add Korean carrots on top, evenly distributing the layers.
  4. Cut the salmon into thin slices, sprinkle with dill.
  5. Put the fish in a salad bowl, gently mixing it with carrots, zucchini. Season with teriyaki sauce and stir.
  6. Crumble the curd cheese, evenly distributing it over the dish.
  7. Now the zucchini appetizer with salmon and carrots is ready. Season with salt and pepper to taste.

Serve a zucchini appetizer to the table, refreshed with lemon juice and sprinkle with dill.

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