Trout Mousse Cannoli with Pistachios
A fish gets really confused about whether it's an appetizer or dessert and decides to crash an Italian bakery.
Servings: 10
Ingredients
For the mousse:
- 2 oz plain cream cheese
- 1 tbsp mayonnaise
- 1 tbsp capers in brine drained
- 2 tsp chopped fresh dill (or substitute 1 teaspoon dried)
- ½ tsp hot sauce
- ¼ tsp freshly ground black pepper
- Finely grated zest of 1 lemon
For the cannoli:
- 2 tbsp finely chopped pistachios or more as needed
- 6 to 10 prepared mini cannoli shells
- roe for garnish
Instructions
- Let's make some mousse!
- In a food processor, combine the trout, cream cheese, mayonnaise, capers, dill, hot sauce, pepper and lemon zest and process until they become one.
- Transfer the mousse to a zip-top bag and push as much air out as possible before sealing.
- Refrigerate for at least 30 minutes and up to overnight. The mousse, not you.
- Cannoli time!
- Place the chopped pistachios in a small bowl.
- Cut off a small corner, about 1/2 inch, of the zip-top bag and discard the corner.
- Pick up a cannoli shell ("Hey. What's a nice cannoli shell like you doin' in a dive like dis?"), insert the cut corner into one end and gently squeeze until the mousse reaches the edge of the shell.
- Turn the shell around and fill the other side.
- Dip the exposed mousse on each side into the pistachios, pressing gently so they adhere.
- Garnish each cannoli with 1/2 teaspoon of roe, if desired, and serve.
- EAT IT!
