Zucchini Blossoms with Filling and Dill Yogurt Sauce

Ingredients

• 4 zucchini blossoms (with small zucchini)
• 150 g salmon fillet
• 150 g ricotta
• 2 Tbsp grated Parmesan
• 1 egg yolk
• 1 pinch lemon zest
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 100 ml dry white wine
• 1 cucumber
• 200 g yogurt
• 1 pinch sugar
• 1 tbsp Lemon Juice
• 1 sprig dill
• 1 sprig thyme

Instructions

1. 1.

   Carefully cut the stamens and dusted vessels inside the blossom. Then gently remove the small green calyx leaves beneath the petals. Swirl the zucchini blossoms in a bowl of cold water, drain, and slice them fan‑shaped.

2. 2.

   Wash the salmon, pat dry, and finely chop. Mix with ricotta, Parmesan, egg yolk, and lemon zest; season with salt and pepper. Fill the blossoms, twist the tips together gently. Salt, pepper, and sear in hot oil in a pan briefly all around. Deglaze with wine and cover for about 5 minutes over gentle heat to steam through.

3. 3.

   Peel the cucumber, halve lengthwise, deseed, and slice into thin strips or peel with a vegetable peeler. Arrange on a plate.

4. 4.

   Whisk yogurt with sugar, lemon juice, and a splash of wine reduction; season with salt and pepper. Drizzle over cucumber slices and sprinkle with fresh herb tips. Remove zucchini blossoms from the liquid, place them on top, and serve.