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Photo of Smoked trout and pasta salad by WW

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.

Notes

TIP: Add cream just before serving to prevent the pasta from absorbing it too much.

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