Slowly cook the shallot in olive oil using a small saute' pan. Once translucent, transfer the shallot to a small container to cool. In addition, place a bowl and cutting blade for the food processor in the refrigerator. This protects the food processor from over exhaustion and results in a smooth textured mousseline. Proceed to cut the salmon into small strips. Assemble the chilled food processor bowl and blade. Place the chilled shallots, cold salmon (40 degrees Fahrenheit or less), brandy, dill, salt, and pepper inside the bowl. Whip on the high variable setting. This mixture will become smooth in 2 minutes. Then add the heavy cream. Once the heavy cream is added, do not blend for more than 30 seconds. Remove mixture from the processor with a plastic spatula and reserve in the refrigurator.
Stuffing the flower:
Always inspect the flower for any debris. Carefully rinse the squash and flower and place on a cooling rack to dry. Cut the end off the squash and halfway from the top down. This will allow the squash to cook in the same ammount of time needed to cook the mousseline. Place the mousseline reserved earlier in a pastry bag. Cut a small opening in the tip of the bag or use a small pastry tip. Gently pipe mousseling into the flower until it is 3/4 full. Fold the ends of the flower over one another to form a seal. Brush with extra virgin olive oil. Sprinkle with salt and pepper.
Put in a conventional stove-top steamer and cook for 3 to 4 minutes. The squash will bulge a little or puff when ready. It will also be a little firm to the touch. (A conventional steamer is a saucepan with heavy boiling water, a perferated pan inserted, and a lid)
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