Noodle trout salad

Name: Noodle trout salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g wavy ribbon noodles (e.g. Mafaldine); 7-10 Tbsp Salt; 2 Eggs; 1 collar Chives; 250 g Fresh cream; 250 ml Milk; 2-3 TABLESPOONS Horseradish (glass); 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 7-10 Tbsp white pepper; 1 pinch Sugar; 1 collar Rocket; 200 g smoked trout fillets; 7-10 Tbsp Java peppercorn; 7-10 Tbsp Caper apples and lemon slices

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g wavy ribbon noodles (e.g. Mafaldine)
7-10 Tbsp Salt
2 Eggs
1 collar Chives
250 g Fresh cream
250 ml Milk
2-3 TABLESPOONS Horseradish (glass)
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
7-10 Tbsp white pepper
1 pinch Sugar
1 collar Rocket
200 g smoked trout fillets
7-10 Tbsp Java peppercorn
7-10 Tbsp Caper apples and lemon slices

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet (approx. 9 minutes). Drain, allow to drain and cool. Cook eggs in boiling water for about 10 minutes. Drain and rinse with cold water, remove the shell. Wash the chives, dab dry and cut into rings. Put 1 tablespoon aside. Mix crème fraîche, milk, horseradish, chives, lemon peel and juice.
2
Season to taste with salt, pepper and sugar. Clean the rocket, wash and pat dry. Pluck or cut trout fillets into bite-sized pieces. Dice eggs. Mix noodles with sauce, carefully fold in remaining ingredients, season again. Garnish with caper apples and lemon slices. Sprinkle with remaining chives and coloured pepper