Zucchini Squares With Smoked Salmon Food

ZUCCHINI WAFFLE WITH SMOKED SALMON AND GREENS

Steps:

• Sprinkle zucchini with 1 teaspoon salt; toss to coat. Transfer to a colander and let stand 10 minutes. Meanwhile, heat oil and garlic in a medium skillet over medium-high until garlic begins to sizzle. Add spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.
• Preheat a waffle iron to medium. In a large bowl, whisk together flour and baking powder. Squeeze zucchini dry in a large potato ricer or a clean kitchen towel; transfer to a bowl. Stir in eggs, cheese, scallions, and dill. Pour over flour mixture and gently stir to combine. (Batter will be very thick.)
• Spray waffle iron with cooking spray. Spoon one-quarter of batter (about 1/2 cup) into center; spread into a 5-inch circle and close. Cook until golden brown and crisp, 7 to 9 minutes. Transfer directly to the rack of a 200-degree oven to keep warm while cooking remaining waffles. Serve warm, with spinach, creme fraiche, and salmon, sprinkled with dill sprigs and pepper.

ZUCCHINI SQUARES WITH SMOKED SALMON

Steps:

• Squeeze and drain the excess moisture from the zucchini and when drained well combine with grated onion, and 100g of the cream cheese, flour, cheese, garlic, oil, eggs and salt and pepper until well combined.
• Spoon the mixture into a greased and lined 22x30cm tin and smooth surface.
• Bake at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.
• Combine the remaining cream cheese, chopped dill and rind.
• To serve, top each square with a spoonful of cheese mixture, some folded smoked salmon and a sprig of dill.