Using a mandolin to get the same size, cut the courgette into thin slices. Then sprinkle with a dash of olive oil and add salt to taste.
On the other hand, mix the ricotta cheese with the cream and a pinch of black pepper. Add salt if necessary. Stir and spread a teaspoon of cheese in the centre of each courgette slice. Then add a teaspoon of Salmón Shikrán on top, roll the slices and secure with a toothpick.
Place the courgette rolls in a baking dish and bake for 20 minutes at 200 ºC (390 ºF).
Serve and garnish with Salmón Shikrán spheres.
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