Marinated Steelhead Trout & PSC Trout Roe Amuse-bouche

Marinated Steelhead Trout & PSC Trout Roe Amuse-bouche

 by Lynn Daniella Hoffmann 


Servings: 2

Effort:  Super Easy


  • 200G- Steelhead Trout, skinless – sushi grade Ponzu sauce
  • 1 TBSP-Hoisin sauce
  • 1/2 Fresh lime
  • 2 SHEETS Roasted Nori
  • 2 TBSP PSC Trout Roe
  • 2 Lettuce leaves or cooked Savoy cabbage leaves for garnish
  • Cut the trout into one or two-inch squares and place in a deep medium sized bowl and add 1⁄2 cup of Ponzu sauce along with the juice of the 1⁄2 lime.
  • Spoon the mixture over the cubes to coat them and wrap with plastic wrap. Refrigerate for 30 minutes.
  • Meanwhile cut one or two-inch strips of the nori (depending on which size you chose) and lay them aside.
  • Combine the remaining 1⁄4 cup Ponzu sauce with the 1 Tbsp of Hoisin sauce and set aside in two small bowls for serving and set aside.
  • Arrange the lettuce or cabbage on a serving plate or two single appetizer plates.
Wrap the Trout cubes in Nori:
  • Take 2 strips of Nori and arrange them into the shape of a an X
  • Place a cube in the center of the X and gently fold the ends of the nori over the cube as though it’s a neat package and turn them right side up to secure the strips.
  • Repeat with the remaining cubes and arrange on the serving plate or two appetizer plates, and evenly divide the PSC Trout Roe using a teaspoon on top of each cube.
  • Serve with the Ponzu-Hoisin dipping sauce.


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

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