Salmon Stuffed Zucchini Pancakes with Bechamel Sauce

As you can tell by now, we are quite taken with the zucchini pancakes and have been trying to think of ways of using them...this is the latest. We made the pancakes as described below. For the salmon stuffing, place about 1/4 of the salmon available in a food processor and grind to a smooth mousse-like paste. Dice the rest of the salmon and then mix it with the "mousse" along with 1/4C finely diced bell pepper and 2T minced red onion. Season with salt and pepper and then cook a teaspoon of the mix in the microwave and taste for seasoning. Form the salmon mix into logs and set aside. Bechamel sauce is prepared by making a roux from 1T flour and 1T butter. Various herbs can be added but we just used 1t dry mustard, salt and pepper. Heat 1C milk in a sauce pan to just below boiling. Add the milk to the roux and heat until bubbly. Roll the salmon in the pancakes, pour on the sauce and bake in a 350 degree oven for 20 min. We served the zucchini-salmon rolls with redskin potatoes and heirloom tomatoes dressed with extra virgin olive oil.

Zucchini Pancakes with Creamy Chicken Filling

This recipe is taken from parts that have been here before. The zucchini pancakes are made by grating 2 large zucchini squash, pressing them to remove the water and mixing with 1 beaten egg, 1/2C grated parmesan cheese and enough flour to make a thick pancake like mix. Refrigerate until ready to use. For the filling, caramelize a sliced medium onion in 1T butter and 1T olive oil. Add 1t of sugar to help develop a nice tan color in the onion. Add 1C shredded cooked chicken, 8 oz. of cream cheese and 2T of a Provincial Spice mix (contains, basil, thyme and lavender). Mix well and set aside. The sauce was made by preparing a roux consisting of 1T butter and 1T flour and 2T fresh chopped basil. Stir in 1C chicken stock and gently heat to a simmer. Fry the pancake mix in 1T olive oil, flattening with a spatula. Flip when firm and brown. When all of the pancakes have cooked, assemble the dish by placing a layer of pancakes on the bottom of a baking dish, covering with the chicken filling, topping with another layer of pancakes and spooning on the sauce. Bake uncovered in a 375 degree oven for about 20 min, until the filling is bubbly. A delicious use of the many zucchini squash that are around in the summer.

Smoked Salmon Pasta Salad

We started by smoking a piece of salmon on the Weber: indirect heat; about 225 degrees for 2-1/2 hours. The dish was served at room temperature so allow the salmon to cool. Cook your favorite shape pasta according to package directions and drain. Mix some bell pepper of various colors, celery, black olives and 2T capers with the pasta. Dress with a mix of about 1/4C olive oil and 3T fresh lemon juice. Top with the salmon. The dish went together very easily after the salmon was smoked. Alternatively, you could used prepared smoked salmon. Nice light summer supper.