Filled Salmon Rolls

Filling: Cook long grain rice according to package directions, rinse briefly in a colander and drain well. Stir crème fraîche with honey and parsley, season with salt and pepper. Stir half of the crème into the long-grain rice, season repeatedly with salt and freshly ground pepper to taste.

Rinse and dry zucchini, cut ends into small pieces and slice lengthwise into very narrow slices (perhaps using a slicer or bread machine). Cut salmon slices in half lengthwise. Divide filling evenly among 8 largest zucchini slices (use remaining slices for garnish), roll up, surround with salmon half and arrange on platter. Garnish with remaining crème fraîche with fresh herbs, zucchini slices and parsley and serve with fresh baguette.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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