- 1 1 1/2 pound center-cut salmon fillet
- 6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
- 1 1/2 cups mayonnaise
- 3/4 cup plus 3 tablespoons chopped fresh dill
- 7 teaspoons white wine vinegar
- 6 ounces smoked salmon (not lox), coarsely chopped
- 3 tablespoons chopped dill pickle
- Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
- Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.
- Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
- Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.
- Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
- Serve rolls with remaining dill sauce.