Technical Stages :

• Wash and cut the zucchini in julienne (without peeling off the skin) with a mandolin.
• Quickly saute in olive oil. Season.
• Prepare a fish mousse: Mix the salmon meat with the bechamel sauce; season with salt and pepper, pour in a bowl and chill.
• Coat the slices of white bread with the leftover mayonnaise.
• Arrange the slices and cut in two triangles. Cover each canape with the shredded courgette, add a piece of salmon mousse cut with a pastry cutter.
• Decorate as you feel.