Crackling Pasta Demi-Cylinder with Trout Tartare, Crispy Trout Skins and Caviar

Crackling Pasta Demi-Cylinder with Trout Tartare, Crispy Trout Skins and Caviar

By: PSC Ambassador, Chef Lynn Daniella Hoffmann

Servings: 2 generous servings

Ingredients - Crackling Pasta Cylinder

  • 1-2 flat lasagna sheets, cooked until “al-dente” sized 5”x 6”
  • Parchment paper
  • 2 oven-proof cylinders such as empty narrow soda cans (eg. Red Bull) or ring molds
  • Baking tray with rack



  • Heat oven to 350F
  • Dry the lasagna sheets on paper towels.
  • Wrap each cylinder with parchment paper and seal the ends together with a dab of butter.
  • Wrap each lasagna sheet around the wrapped cylinders ensuring they are completely flat, then
  • place them side by side on the rack, ends facing down and placed so that they won’t roll.
  • Bake for approximately 20 minutes, making sure they do not brown. You may want to lower the
  • oven temperature depending on your oven. The need to feel crispy to the touch and no longer
  • soft. Remove from the oven and set aside to cool completely.
  • Trout Tartare



  • 380g Rainbow or Steelhead Trout filets, skinned and scaled (save the skins!)
  • 1 Cup Canola oil
  • 2 Tsp. Sesame oil
  • 2 Tsp. Toasted white sesame seeds
  • Juice from 1-2 limes
  • 1-2 Tbsp. Ponzu sauce
  • 2 Cup of capers
  • 1 Tbsp. finely chopped fresh chives (optional)
  • 1 Tbsp. Chilli flakes (Optional)
  • 2 Strips of Nori (seaweed sheets) 1 inch wide 6 inches long, each
  • 2 Heaping tablespoons of PSC Siberian Select Caviar
  • Micro greens for garnish (Optional)



  • Coarsely chop the skinned trout and place in a medium sized bowl.
  • Add the remaining ingredients and combine well.
  • Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Heat oven to 375F
  • Line a small baking tray with parchment.
  • Cut the trout skin into thin strips and place on the baking tray and sprinkle lightly with fine sea
  • salt. Bake for approximately 15 minutes or until crispy, ensuring they don’t burn.
  • Remove from oven and place the strips on two layers of paper towels and let cool completely.



  • Gently remove each pasta cylinder ensuring they don’t crack – be careful because they are very
  • delicate. Place each onto a serving plate.
  • Line the bottom of each pasta cylinder with micro greens and gently fill each one with half the
  • trout mixture.
  • Take each strip of Nori and wrap each pasta cylinder around the center of the circumference,
  • sealing the ends with a tiny bit of water.
  • Place a tablespoon of PSC Siberian Select Caviar over the top and decorate with the crispy trout - skins as shown in the picture.


For more information on Chef Lynn Daniella Hoffmann, visit her instagram and try her chef challenges here

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