This steamed zucchini recipe is a favourite on the menu at the Little Truffle Dining Room and Bar, at Mermaid Beach on the Gold Coast.
- 100g Regal King Salmon
4 zucchini flowers
1 egg white
1 pinch of dill, chopped
Baby herbs to serve
- 1 tomato, peeled, deseeded, diced
1 tbsp chopped chives
25g confit shallots (diced, slow-cooked in olive oil)
10ml Forum cabernet sauvignon vinegar
¼ lemon, juiced
1 basil leaf
100ml extra virgin olive oil
To make salmon mousse:
Slice salmon into small pieces and blend with egg white until smooth in a blender or food processor. Pass through a sieve, making sure it is kept cold so it does not split. Fold in cream and dill and season with
salt. Fill each zucchini flower with mousse using a piping bag.
To make sauce vierge:
Combine all ingredients and season to taste.
Steam zucchini flowers for two to four minutes, depending on size. Serve immediately with sauce vierge and
The zucchini flower also can be served with aioli instead of the sauce vierge.