Zucchini Blossoms with Salmon Filling
Zucchini blossoms with salmon filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 zucchini blossoms (with small zucchini)
- 400 g Salmon fillet
- 1 Egg white
- 150 ml whipping cream
- Salt
- 2 tbsp lemon juice
- white pepper (ground)
- 3 tbsp olive oil
- 100 ml dry white wine
- 100 g yogurt
- a pinch of sugar
- 1 sprig dill
- 1 tbsp chopped watercress
Instructions
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1.
Remove the stamens and dust from inside the blossom. Carefully remove the small green cup leaves beneath the petals. Gently swirl the zucchini blossoms in a bowl with cold water and drain. Cut the zucchini slightly slanted about 3 cm below the blossom.
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2.
Rinse the salmon, pat dry, and cube it. Let chill lightly for about 15 minutes. Then mix with the egg white, a splash of cream, and a pinch of salt; pulse in a food processor until smooth. Add more cream until a silky filling forms. Combine all in a bowl, season with salt, 1–2 tsp lemon juice, and pepper. Spoon the mixture into the blossoms (using a piping bag if needed) and gently twist the tips together. Season with salt and pepper and sear in 2 tbsp hot oil in a pan until golden brown on all sides. Deglaze with wine and simmer covered for about 5 minutes over low heat.
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3.
Slice the trimmed zucchini lengthwise into thin ribbons or half-moons. Arrange on plates.
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4.
Whisk yogurt with sugar, 1 tbsp lemon juice, and a splash of wine reduction until frothy; season with salt and pepper. Drizzle over the zucchini strips and sprinkle with dill tips and watercress. Remove the blossoms from the sauce, place them on top (cut as desired), grind fresh pepper over, and drizzle with remaining oil before serving.
