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.


Serves 4

  • 100g Regal King Salmon
    4 zucchini flowers
    1 egg white
    20ml cream
    1 pinch of dill, chopped
    Baby herbs to serve

Sauce vierge

  • 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.

To serve:

Steam zucchini flowers for two to four minutes, depending on size. Serve immediately with sauce vierge and
baby herbs.

Chef’s suggestion:

The zucchini flower also can be served with aioli instead of the sauce vierge.