SMOKED TROUT AND HONEYDEW SALAD 

INGREDIENTS

• 1 1/2 bunches ( 18 spears ) of fresh asparagus

• 200g sliced smoked trout

• 1 cup ( 125g ) farfalline pasta

• 1/2 honeydew melon, sliced 1

•  butter lettuce, sliced 

STRAWBERRY VINAIGRETTE

• 1/2 x 250g punnet strawberries

• 1/2 cup olive oil

• 1/4 cup white vinegar

• 1/2 teaspoon sugar

• 1/4 teaspoon ground black peppercorns 

SMOKED TROUT AND HONEYDEW SALAD METHOD:

Using a large pot of boiling water, cook the pasta until it is just tender; drain it. Place asparagus in a bowl of ice water until cold; drain. Roll trout slices around the asparagus. Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain

Just before serving, place melon, lettuce, and pasta on plates, and top with trout rolls and vinaigrette. Strawberry Vinaigrette: 

Blend or process strawberries until smooth, and strain. Combine strawberries with the remaining ingredients in a jar; shake well.

Serves 4 to 6.

Note: Can be prepared 3 hours ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: CRAB RAVIOLI WITH TOMATO AND RED PEPPER SAUCE