SMOKED TROUT WITH BUTTERED HERB PASTA

INGREDIENTS

• 375g sliced smoked ocean trout

• 1/2 x 250g punnet cherry tomatoes

• 1/3 cup sliced black olives

• 1 teaspoon chopped fresh dill

• 1 tablespoon sugar

• 2 tablespoons lime juice

• 1 ½  teaspoons French mustard

• 1/3 cup olive oil 

BUTTERED HERB PASTA

• 1 ½  cups plain flour

• 1/4 cup fine semolina

• 1/4 cup cornmeal

• 3 eggs

• 3 teaspoons chopped fresh mint

• 3 teaspoons chopped fresh dill

• 3 teaspoons chopped fresh basil

• 90g unsalted butter

• 1 tablespoon chopped fresh basil, extra

• 2 teaspoons chopped fresh mint, extra 

SMOKED TROUT WITH BUTTERED HERB PASTA METHOD:

Cut trout into thin strips, and combine with tomatoes, olives, and dill in a bowl. Pour over combined sugar, juice, mustard, and oil; cover, and refrigerate for 2 hours, stirring occasionally. Serve trout mixture with warm pasta. 

Buttered Herb Pasta: Process flour, semolina, cornmeal, eggs, and herbs until mixture forms a ball; cover with plastic wrap, and stand for 2 hours. Knead dough until smooth, roll until 2mm thick, and cut into thin strips using a pasta machine. 

Add pasta to a large pan of boiling water, boil, uncovered, for about 2 minutes or until just tender; drain. Heat butter in the pan, add extra herbs and pasta, and stir gently until combined.

Serves 6.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: STIR - FRIED SEAFOOD SALAD