Zucchini and Buttermilk Soup

Ingredients

• 1 3/4 pounds zucchini plus 1 small (4-ounce) zucchini, divided
• 2 cups buttermilk
• 1 tablespoon kosher salt, divided
• 6 large hard-boiled eggs, peeled
• 5 tablespoons sunflower or extra-virgin olive oil, divided
• 1 pound Yukon Gold potatoes, cut into 1/4-inch cubes (about 2 1/2 cups)
• 6 ounces pickled pattypan squash, cut into 1/4-inch cubes (about 1 cup)
• 1/4 cup thinly sliced fresh chives
• 1 tablespoon finely chopped fresh dill
• 6 ounces trout roe or salmon roe
• Fresh dill leaves, for garnish

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