Smoked trout and pasta salad
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Lemon, dill and salty capers are perfect partners for flaked smoked trout. Celery and asparagus add colour and crunch
Ingredients
Dry pasta
250 g, (farfalle)
Asparagus
185 g, (1 bunch), trimmed, chopped
Smoked fish
155 g, (1 small 250g trout)
Celery
2 stick(s), stalks, thinly sliced
Watercress
50 g, picked
Fennel
1 small, shaved
Fresh dill
1 tbs, finely chopped
Capers, rinsed, drained
1 tbs, chopped
Fresh lemon rind
2 tsp, grated
Boiled egg(s)
2 medium, quartered
Light cream
2 tbs
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Cool.
2
Meanwhile, boil, steam or microwave asparagus until just tender. Drain and rinse under cold water. Drain. Remove and discard skin and bones from trout. Use a fork to flake flesh into chunks.
3
Combine flaked trout, celery, watercress, fennel, dill, capers and rind in a large bowl. Add pasta, asparagus, eggs and cream (see tip). Season with salt and freshly ground black pepper and toss gently to combine. Serve.
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