Edible Flowers: Stuffed Nasturtium Blooms
posted by virtual chef on Mar 30, 2009 | Appetizers |
Stephenie Caughlin of Seabreeze Organic Farms of San Diego, CA gave me this recipe. I got several bags of organic edible flowers from their farm which I used in my Foodbuzz 24, 24, 24 Cooking with Edible Flowers dishes. During an email exchange, she mentioned a dish which she prepared and served at an international naval officers party. It turned out to be a big hit with the men so I re-created her dish using nasturtium blooms from their farm! She was also nice enough to send me several nasturtium leaves which I used to make Nasturtium Leaves Dolma.
Ingredients:
- 10 – 15 fresh nasturtium flowers, pesticide free and organically grown
- 1 8 0z package of cream cheese, softened at room temperatue
- 1 can of pink salmon, drained and shredded
- 1 tbs capers
- 1 tbs lemon juice
- salt and pepper to taste
- nasturtium leaves for serving
Directions:
- In a bowl, combine cream cheese, salmon and lemon juice. Mix thoroughly and season with salt and pepper. Add capers.
- Place about half a teaspoon cream cheese mixture (more or less, depending on the size of the flowers)Â inside the throat of each nasturtium bloom.
- Fold each petal over the cheese and press. Place one caper on top for decoration.
- Serve on nasturtium leaves.
I love eating nasturtium leaves and flowers. During the summer farmers markets, there is this one small farm that creates the most glorious salad mix that includes the flowers and stems. I look forward to it every year and like to eat it with feta and Peppadew peppers. Maybe this year I’ll reserve a few and stuff them with this recipe.
Julia: I am so jealous you have a farmers market near you where you can get edible blooms. pls let us know if you do try other recipes using these flowers. thanks for stopping by!
How lovely these are! I can also imagine these stuffed simply with goat cheese and some herbs too.
I’ve never heard of these flowers but they look wonderful. Great for spring too…