Salmon Cucumber Stuffed Nasturtium Leaves Recipes

SMOKED SALMON CUCUMBER BITES

Steps:

• In a small bowl, mix together the sesame seeds, poppy seeds, onion flakes, garlic flakes, black pepper and 1/2 teaspoon sea salt; set aside.
• In a separate bowl, mix together the sour cream, minced dill, lemon zest and remaining 1 teaspoon sea salt; set aside.
• With a peeler, stripe the cucumber, running the peeler from one tip to the other, leaving a small strip of skin in between each peel. Using a mandoline or knife, slice the cucumber on the bias into 1/4-inch slices. Slice the salmon into 2-inch strips.
• Lay out the cucumber slices on a platter. Place about 1/2 teaspoon of the sour cream mixture on each cucumber. Ripple or fold the strips of smoked salmon and place on top of the sour cream mixture. Garnish with dill sprigs and sprinkle with the seasoning mix before serving.

SALMON-CUCUMBER STUFFED NASTURTIUM LEAVES

Steps:

• Mix together the salmon cream cheese, cucumber, and salt until smooth.
• Spoon about a teaspoonful of the mixture into the center of each leaf.
• Roll the leaves up into a tight roll.
• Wrap the blossom stems around the leaf and tie tightly.
• Chill for up to an hour before serving.

STUFFED NASTURTIUM EDIBLE FLOWERS & LEAVES

Steps:

• 1. Fried diced onion in 1 cup of oil and then add beef (or any meat) and (if you are making this as vegetarian's meal don't need to add meat), next add tomato paste to mix and fry them till is cooked. Then put the mix in a big bowl.
• 2. Next add cooked rice to the bowl and mix them together. Picture of Nutmeg & powder
• 3. Then add the lemon juice and all the chopped herbs, sugar, seasonings and mix them. Picture of Thyme
• 4. In the 10" cookware put the oil and be sure all the surface is covered with oil. Picture of Leek
• 5. Then cover the bottom and side of the cookware with 2 layers of the leaves. on the side should be 2 layers of leaves which one of the layer will cover the mix in next step.
• 6. Next put at least 1" of the mixed in to the cookware then bring down the side layer, to cover the mix.
• 7. Again repeat the 5 and 6 step to finish the mix, until the leaves cover the last part of mix.
• 8. Cover the leaves with a plate that is the size of the pot to hold down the leaves. Then pure the water at the side of the leaves (going down to bottom of the cookware). Put the cover.
• 9. Preheat the oven 350 F, then put the pot inside of the oven and cook for 1 hour.
• 10. After is cooked, turned it over in your serving dish like a cake, (you have to be care full the pot is hot and in the bottom of the cookware might has hot oil when you turn it over)
• 11. Then you can decorate this stuffed nasturtium leaves with beautiful nasturtium flowers and leaves
• 12. You can eat the flowers too, be sure you wash them good. My image front of my painting (Nasturtium flowers and leaves)

STUFFED NASTURTIUM FLOWERS

Steps:

• Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.
• Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.