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.