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 refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

Also Read: STIR - FRIED SEAFOOD SALAD