Ingredients :

• Zucchini — Choose medium zucchini, not water-logged giants. The bigger they are, the more time you spend squeezing them out — and if you rush this step, your base will be soggy. Two firm zucchini of about 350 g each is perfect. Leave the skin on; no need to peel.
• Smoked salmon — Choose a salmon that is slightly orange-pink, supple, and shiny. Avoid those that look pale gray or have shriveled edges — that’s a sign they’ve been sitting out. No need for the most expensive option: what matters here is suppleness, not origin.
• Herb cheese — Boursin shallot-chive is the most obvious option, and it works really well — firm enough to spread without running, fragrant enough that you taste the herbs in every bite. If you don’t have it, a St-Môret mixed with a pinch of garlic powder and chopped chives works perfectly.
• Crème fraîche — Just one tablespoon, to slightly soften the base and give it some structure during cooking. Thick or full-fat, it doesn’t matter — but avoid liquid cream, which would unnecessarily weigh down the mixture.