Smoked trout and pasta salad with dill dressing

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4


200g essential Waitrose fusilli pasta
4 essential Waitrose salad onions
½ jalapeno chilli
2 tbsp essential Waitrose natural yogurt
2 tbsp essential Waitrose mayonnaise
1 tbsp extra virgin olive oil
2 tsp lemon juice
½ x 20g pack dill, chopped
125g hot smoked trout, flaked
1 essential Waitrose avocado, diced
90g wild rocket


1. Cook the pasta in a large pan of salted boiling water according to pack instructions. Meanwhile, heat a frying pan over a medium heat and cook the whole salad onions and chilli until nicely charred (about 3-4 minutes). Remove from the heat, trim and roughly chop, then pulse in a small food processor until finely chopped. Add the yogurt, mayonnaise, oil and lemon juice; season. Blend again until combined, then stir through the dill.

2. Drain the pasta and refresh under cold running water. Combine the pasta, trout, avocado and rocket in a large bowl, add some of the dressing and mix until coated. Season and serve with any remaining dressing on the side.