Smoked Salmon Rolls With Arugula Mascarpone Chives And Capers Food

SMOKED SALMON WITH FRESH DILL AND CAPERS

Steps:

• Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
• Strain before using.

SALMON AND SMOKED SALMON ROLLS WITH DILL SAUCE

Steps:

• 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.