Wash the zucchini and remove the stem and tip. Cut into 5mm thick slices with a bread machine. Then sprinkle with Mexican salt on both sides to taste and let it soak in briefly.
Fry in a pan until golden brown and lightly crispy on both sides. Drain the zucchini slices well on kitchen paper.
Cut the salmon to the width of the zucchini. Cover the zucchini strips with the salmon and roll up. Then fix it with a toothpick.
They taste best when you let them steep in the fridge overnight.
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