250g goat’s milk feta
½ cup walnuts, toasted
1 lime, zest and juice of
pinch cayenne pepper
12 courgette flowers
2-3 limes, cut into wedges
Pick or choose fresh courgette flowers. Keep chilled until ready to use. Dust or wash off any dirt particles.
In a food processor bowl place the goat’s feta, half of the Regal salmon, walnuts, lime juice and zest, and cayenne pepper. Season to taste with salt and freshly ground black pepper.
Gently open each flower and remove the stamen if there is one. Use a small teaspoon to spoon in some of the goats’ cheese mix into the opening of each courgette flower. Push in a small piece of salmon. Repeat with all the flowers. Keep chilled until ready to serve.
Serve with plenty of lime wedges and sea salt and extra virgin olive oil for dipping in.
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