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Smoked trout and pasta salad with dill dressing
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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.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in June 2017.