A delicious pasta salad with smoked trout and and lots of spring vegetables tossed in a lemon-caper dressing. Loaded with fresh flavours. Serves 2 as a main or 4 as a side.
Main Course, Side Dish
For the salad:
1cuporzo pasta(200 g)
125gsmoked trout,coarsely chopped (or more, depending on size of filets)
1bunch green asparagus,trimmed (500 g)
1small fennel bulb,quartered, cored and thinly sliced
2handfuls baby arugula leaves
For the dressing:
2tablespoonsextra-virgin olive oil
4tablespoonsfreshly squeezed organic lemon juice
sea salt and freshly ground pepper,to taste
Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain, rinse and set aside.
In a small bowl, whisk together the dressing ingredients until well combined.
Steam the asparagus: In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green. Then rinse under cold water to stop the cooking process. Set then lay them to dry on a clean kitchen towel.and then cut into thirds.
In a large bowl, mix together the orzo, smoked trout, asparagus, fennel and radishes with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
Divide the salad between plates and enjoy!
This salad also goes well with steam green beans, rather than asparagus. And also tastes great without either of these ingredients.
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