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Cannoli with courgette and mackerel

210 min.


4 pers.



  • 4 cans of mackerel in tomato
  • 1 courgette
  • 1,5 dl. drained Greek yogurt 10%
  • 1 small red onion
  • 1 lemon, juice and finely grated zest
  • 1 tsp. mustard
  • 1 small handful of fresh dill
  • Sea salt
  • Ground pepper
  • 2 pieces of gelatine

Herb purée

  • 1 dl. chopped herbs, e.g. dill, chives and parsley
  • 2 dl sour cream
  • 1 tsp. mustard

This is how you do it

1st day

Cut the top and bottom of the courgette and cut them into thin strips on the long side of a mandolin.

Put the strips in a cloth with a small nip of salt, put in a fridge overnight so they are drained for its juices. Put a cloth in a sieve and drain the yoghurt in here, also refrigerate overnight.

2nd day

Drain the fish. Blend the mackerel, red onion, lemon juice/zest and mustard in a food processor.

Soak the gelatine for 10 minutes, then melt it in a small saucepan and blend it with the mixture. Mix it all with the drained yogurt.

Put a piece of cling film on the kitchen counter.

Put the slices of courgette on so they overlap by about 0,5 cm – add the mixture to 1/3 of the courgette slices, roll it together and tighten with the film.

Now refrigerate the courgette cannoli for a few hours until it is set.

Cut the rolls into 3-4 small pieces and serve with the herb purée.

Herb purée

Mix the sour cream, herbs and mustard, taste with sea salt, lemon and pepper.

Serve with good bread and cold butter.