Zucchini Blossoms Filled with Salmon and Ricotta

Ingredients

• 12 zucchini blossoms (with zucchini)
• 150 g salmon fillet
• 150 g ricotta
• 2 Tbsp grated Parmesan
• 1 egg yolk
• 1 tsp lemon zest
• 1 tsp freshly chopped thyme
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar
• 1 tbsp finely sliced basil

Instructions

1. 1.

   Carefully cut out the stamens and dust vessels from inside the blossom. Gently remove the small green cup leaves beneath the petals. Swirl the zucchini blossoms in a bowl of cold water, then drain. Slice the zucchini blossoms fan‑shaped.

2. 2.

   Wash the salmon, pat dry, and finely chop. Mix with ricotta, egg yolk, lemon zest, and thyme; season with salt and pepper. Fill the blossoms, gently fold the tips together. Season again, then fry in hot oil in a pan for 4–5 minutes until golden brown, turning occasionally.

3. 3.

   Remove from heat, drizzle with lemon juice and balsamic vinegar, sprinkle basil, and serve.