Wash the zucchini, remove the tips and stems and cut the zucchini lengthways into 5 mm thick slices. Salt the slices a little and fry them on both sides in oil until they are golden and lightly crispy. Drain the zucchini slices well on kitchen paper. Wash the dill, toss it dry and pluck the tips off.
Spread the dill tips on the zucchini slices. Cut the salmon across the width of the zucchini and place on top. Roll up the zucchini and secure with toothpicks or skewers.
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