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

Directions:

• 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

Ingredients:

• 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)

Directions:

• 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.

Assembly:

• 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.