This lovely recipe makes for a zingy, filling lunchtime dish. It’s also really quick to make and it uses ready-cooked trout fillets, meaning you don’t need to worry about cooking the fish. You can use any sort of trout in this, but smoked trout works particularly well. Use whatever pasta you have in the cupboard, although linguine is probably the best choice.
- 250g dried pasta
- 250g ready-cooked trout fillet
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. lemon juice
- 1 tsp. green pesto
- Handful chopped fresh parsley
- 1 tbsp. drained capers
Cook the pasta according to packet instructions in boiling salted water. Once cooked, drain and toss with the dressing.
Meanwhile, make the dressing by whisking together the oil, lemon juice, pesto and parsley.
Flake the trout into the pasta and toss with the dressing and the capers.