Wash the courgettes and slice them lengthways into thin strips with a vegetable peeler or mandoline. Salt lightly, leave for a moment, then pat dry.
Blend or finely chop the parsley, basil, pine nuts, parmesan, lemon juice, a little lemon zest and the olive oil into a coarse pesto. Season to taste with salt and pepper.
Lay out the courgette strips and spread them thinly with the lemon herb pesto. Divide the wild salmon into suitable pieces and lay them on the strips.
Carefully roll up the courgette strips and secure with a wooden skewer if needed. Add a little more pepper if you like.
Spread any leftover pesto on plates or a platter. Sit the rolls on top and leave them for a few minutes so the flavours mingle.
Serve with a little lemon zest, fresh herbs or a few toasted pine nuts.
Good to know
These rolls are fresh, savoury and nicely light. Just the thing when you want something quick that still tastes a bit special.
Swaps
Pine nuts → walnuts (more plant omega-3 (ALA) and a stronger flavour); parmesan → pecorino made from sheep's milk (sharper and often a little stronger in flavour); wild salmon → trout, smoked if you like (also provides protein and omega-3 fatty acids); olive oil → avocado oil (mild in flavour, mainly monounsaturated fats)
Allergens
Contains fish, milk (parmesan) and pine nuts. For children, cut into small pieces and remove the skewers. In pregnancy, leave out the smoked salmon, as it isn't heated here.
