Preparation of the rolls: Get thin strips with a vegetable peeler, 1 per canapé, being careful not to get the seeds and leaving a green border on each side. Put in boiling water, lightly salted 10 gr. per liter, cook for three minutes, put immediately in cold water and once they are cold shape them and set aside. Scrape the skin of a zucchini and cut half-inch slices, sauté in a little olive oil with a pinch of salt. Set aside.

Mash Preparation: Remove the seeds from the zucchini, put it to cook in 300 cc.  of water with the peelings we have removed in the first cut, add three spoons of cream cheese and a pinch of salt. Boil for 15 minutes, crush with the blender and set aside. Fill the rolls with the zucchini cream and garnish with trout roe. Serve warm on a salty Ladyfinger shaped circle.