Consuming Passions - Worldwide Events Managers

Zucchini Roulade

Serves: 6 as an entrée, 4 as a main

Notes

Adapted from a recipe by noted food educator and broadcaster, Peter Howard.

Ingredients

• 4 medium sized zucchinis, trimmed & grated (squeeze excess liquid with a tea towel)
• 1 medium onion, grated
• 4 eggs
• 1/4 cup self raising flour
• Salt and pepper to taste
• Oil for cooking
• 1 cup sour cream
• 1 small onion extra, finely chopped
• 1 small hot smoked trout, peeled and deboned

Method

Put the zucchini and onion into a large bowl. Beat in the eggs, flour, salt and pepper. Heat oil in a frying pan – spoon mixture into oil to size desired, canapé, medium for entrée size and for the roulade, spread to cover base of frypan evenly, 1cm thick. Cook over medium heat. Finish under a hot grill to cook the top. When set, slide out onto a tea towel and allow to cool. Mix sour cream and chopped onion. Spread sour cream mixture over cool pancake. Top with small pieces of trout. Roll, using the tea towel. Lift onto plate, cool and cover with glad wrap and chill for about 6 hours Slice and serve with salad.