Zucchini Rolls with Fish Salad

Season cod fillet with salt, pepper and lemon juice. Heat 1 tablespoon olive oil in a pan, cover and cook cod on low heat for 4-5 minutes until done. Lift from pan, pick apart on a plate using 2 forks and then allow to cool. Chop shrimp as finely as possible, preferably with a chopping knife. Combine cod pieces with 2 tablespoons olive oil, lemon juice, dill, salt and pepper, then stir in shrimp and creme fraiche. Chill for 30 minutes in the refrigerator. Roll up each slice of zucchini into a cylinder, fasten with a toothpick, put on a big plate and fill with fish salad. Place in refrigerator until ready to serve. Just before serving, garnish each with 1 teaspoon trout caviar (to taste) and dill.