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Pasta salad & smoked trout
Reg whips up a delightful summer lunch.
ingredients
2 smoked rainbow trout
200g shelled peas
1 cup of tightly packed basil
1 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons honey
salt and pepper
500g shell pasta
5 tablespoons salt
150g capers
1 spanish onion, finely sliced
zest of 1 lemon
extra basil leaves for garnish
method
Take the skin off the trout and take the flesh off the bones. Flake the flesh into large pieces.
Blanch the peas by cooking them in boiling salted water for 3 minutes, strain and then let the cold water run on them until cold.
Set aside and make the dressing by blending together the basil leaves, olive oil, vinegar, honey, salt and pepper.
To cook the pasta, bring 5 litres of water to the boil. Add the salt and immediately the pasta. Put the lid on the saucepan and bring back to a rolling boil as quickly as possible. Take off the lid. Cook the pasta for the specified time on the packet . When the pasta is cooked, drain well, shake in the colander so no water is left in the shells.
Put the pasta into a bowl and pour over the dressing, mixing together well so that the shells are coated with dressing. Add the trout, peas, capers, onion and lemon zest to the pasta. Toss gently. Taste for seasonings.
Garnish with the extra basil leaves. Serve warm or cold.
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