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    Smoked trout and pasta salad with dill dressing

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    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.

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.


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