Zucchini Crudo with Dill, Scallion, and Smoked Salmon

 

Sometimes I don't know how recipe ideas come to me. It starts with one ingredient and the rest  sort of naturally follow. On my way home one Saturday, I was wondering what to cook that night.  A recipe with zucchini and chick peas from the famous blog Chocolate & Zucchini came to mind and I liked the idea of zucchini but not the rest of it.  Zucchini goes well with scallion and dill and I figured smoked salmon would make a nice addition. 

If you think  zucchini is meant to be boiled, fried, or roasted, you will change your mind after eating this dish.  This vegetable is very versatile. Raw zucchini tastes a bit like cucumber but less watery.  Light and refreshing, zucchini crudo makes a great appetizer or side dish. 

If you want to make this a vegetarian dish, just leave out the smoked salmon.

Ingredients:

1 zucchini
1 teaspoon olive oil
1 teaspoon freshly squeezed lemon juice
1 teaspoon fresh dill, chopped
1 oz smoked salmon, diced
Salt and pepper to taste

Method:

Slice the zucchini using a knife or a peeler.  Using a peeler makes it easy to achieve thin slices so I prefer to use a peeler.  In a bowl, mix the olive oil, lemon juice, dill and scallion.  Add the zucchini to the bowl and mix.  Season with salt and pepper.  Add smoked salmon.

You can serve this with bread of olive oil crostini.  To make olive oil crostini simply coat both sides of the bread with olive oil (just a light coat, don't soak it in olive oil).  Toast the bread on both side either in the oven or in a toaster oven.