Zucchinitaler with Gravlax
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 1 package gravlax
- 50 g breadcrumbs
- 1 egg (s)
- 0.5 teaspoon ½ sea salt
- 1 pinch (s) pepper
- 100 ml olive oil
- 10 small tomato (s)
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into approx. 1 cm thick slices. Sprinkle with the salt and let stand for about 10 minutes. Then dab off the water with kitchen paper.
- Beat the egg and mix with the rest of the salt (handle the salt carefully, if necessary add salt later) and the pinch of pepper. Put the breadcrumbs in another plate.
- Bread the zucchini talers like a chop and fry them in olive oil until golden brown. Place on another paper towel and let the excess fat soak up briefly. Then roll the gravlax into small rolls and place on the courgette. Serve with the small tomatoes and basil and enjoy.
- It is also very good to eat cold and can also be great at a party buffet.
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