Zucchini Crusts with Graved Salmon & Keta Caviar

Rinse and clean zucchini and green onions.

Chop the spring onions into thin strips 5 cm long.

Grate zucchini on the coarse side of the household grater to the spring onions. Remove peel from potatoes, rinse and drain properly, grate on coarse side of household grater to greens. Mix greens with egg and flour. Season crust mixture with salt and pepper.

Heat oil in two frying pans. Place 3 tbsp crust mixture per unit in frying pans, flatten with back of spoon to form small puffs. Fry crustlets over medium heat for 2-3 minutes on each side until golden brown, drain on paper towels, then transfer to preheated plates and top with crème fraîche and keta caviar. Separately, offer the graved salmon on the plates.

Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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