Surf & Turf with Trout Roe

Surf & Turf with Trout Roe

Surf & Turf by Lynn Daniella Hoffmann 

Servings: 2 Effort: Easy

Note: This recipe requires a barbecue


  • 2 Large Tortillas (Wheat or corn)**see notes at the bottom of the page.
  • 1 Cup coarsely chopped lobster meat or shrimp meat (Crab is also good)
  • 2 Cups of Half and half ground veal and pork, well packed 2 Tsp. Worcestershire sauce
  • Salt & Pepper to taste
  • 1 1⁄2 Cups shredded Cabbage (Green or purple) 1 Tbsp. fresh chopped Chives
  • 2 Tbsp. White wine vinegar
  • 1-2 Tsp. Sugar (optional)
  • 2 Medium sized sweet potatoes, washed and unpeeled, cut lengthwise into thin strips Cooking oil spray (Olive or Canola)
  • Salt to taste
  • 1 Cup Homemade mayonnaise or a good quality commercial brand – making sure it’s real mayonnaise and not the kind that’s a sauce
  • 1 Tbsp. Tomato paste
  • 1 Tsp. Sriracha sauce
  • 2 Tbsp. PSC Trout Roe Micro greens for decoration



  • Heat oven to 425F
  • Combine ground veal and pork with the Worcestershire sauce and salt and pepper to taste, and form into 2 meatballs.
  • Cover in plastic wrap and set aside in the refrigerator.
  • Line a medium baking tray with parchment paper.
  • Using either two medium/small baking bowls or two ring molds, gently press each tortilla into a bowl or ring mold to form a cup (see photo).
  • Bake for about 15 minutes watching that they don’t burn, until golden. Remove from oven and let cool completely without removing them from the bowls/ring molds.
  • Do not turn the oven off!
  • Combine the shredded cabbage with the vinegar, sugar, chives and salt and pepper and let marinate whilst preparing the rest of the recipe.
  • Turn your barbecue on to medium-high and remove the meatballs from the refrigerator.
  • While the barbecue is heating up, line a large baking tray with parchment and spread the sweet potato strips evenly over the top. Spray lightly with cooking oil and a sprinkle of salt.
  • Bake for 20-25 minutes, turning them over once, until golden. Remove from oven, turning it off and setting the fries aside.
  • Grill the meatballs, turning them over 2-3 times to cook evenly, until their internal temperature reads a minimum of 160F.
  • Combine mayonnaise with tomato paste and sriracha sauce.


    • Gently remove the tortilla cups from their molds and place each one on a dinner plate.
    • Strain out the liquid from the cabbage mixture and fill each tortilla cup with half the cabbage mixture.
    • Top each one with a meatball, then spoon half the mayonnaise mixture over each meatball. Spoon half the lobster/ shrimp or crab meat over the mayonnaise and finally top each one with 1 tablespoon of PSC Trout Roe.
    • Insert the sweet potato fries into the tortilla cups around the meatballs (see photo) and decorate with micro greens (optional).

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

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