Tortilla “Cornetto” Appetizer with Rainbow Trout Sashimi, Sweet Chilli and Chive Mayo and Keluga Supreme PSC Caviar by Lynn Daniella Hoffmann 

Servings: 2
Effort: Super Easy

Ingredients

• 2 Large Tortillas (Wheat or corn) cut in half
• 1 Skinless Rainbow Trout, fresh but previously frozen for over 24 hours (about 200g)
• 1⁄2 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. Thai Sweet Chilli sauce
• 1 Tbsp. fresh chopped Chives
• 2 Tbsp. Masago fish eggs
• 2 Tbsp. PSC Keluga Supreme Caviar
• Micro herbs or lettuce for decoration
• Special Equipment
• 2 Ice cream cone molds
• Ice cream cone stand

Notes:

If you don’t have either of the above:

• Take a good sized aluminum foil sheet and squish it together with your hands to make a cone shape
• For a stand you can use a narrow glass to stand the cones in, or, cute a 2-inch piece of baguette, toasted, and insert the cone(s) into it (see photo)

• Heat oven to 400F
• Wrap each half tortilla around each cone as tightly as possible and lay them, seam side down on a parchment lined cookie sheet
• Bake for about 10 minutes or until golden
• Set aside to allow them to get crispy, then remove from the mold.
• Combine the mayonnaise with the sweet chili sauce and chives in a small bowl
• Slice the pre-frozen Trout into two thin long strips
• Stand the two cones into a glass and carefully scoop in half the mayonnaise mixture into the bottom of each one
• Roll up each strip of Trout and insert into each cone, being careful not to crack the cones
• Top each one first with Masago and then with the PSC Keluga Supreme Caviar
• Decorate with either micro herbs or thin shavings of lettuce, and serve

Tortilla substitute:
- If you don’t have Tortillas or prefer something else, you can use very thin pita bread and bake the same way as above

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