Pasta salad with rocket and trout

Name: Pasta salad with rocket and trout
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Egg; 200 g waved ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 150 g Fresh cream; 8-10 Tbsp Milk; 2-3 TEASPOONS Horseradish (glass); 7-10 Tbsp grated rind and juice; 7-10 Tbsp of 1/2 organic lemon; 2 TEASPOONS Capers (glass); 7-10 Tbsp Sugar; 100 g Arugula (rocket); 200 g smoked. Trout filets; 7-10 Tbsp Organic lemon slices; 7-10 Tbsp and caper apples

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Egg
200 g waved ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
150 g Fresh cream
8-10 Tbsp Milk
2-3 TEASPOONS Horseradish (glass)
7-10 Tbsp grated rind and juice
7-10 Tbsp of 1/2 organic lemon
2 TEASPOONS Capers (glass)
7-10 Tbsp Sugar
100 g Arugula (rocket)
200 g smoked. Trout filets
7-10 Tbsp Organic lemon slices
7-10 Tbsp and caper apples

Directions

1
Boil the egg hard for about 10 minutes. Quench, peel and let it cool down
2
Cook the pasta in plenty of boiling salted water for about 9 minutes until al dente. Quench, drain and let cool off
3
Mix crème fraîche, milk, horseradish, lemon peel and lemon juice until smooth. Fold in capers. Season with salt, pepper and 1 pinch of sugar
4
Clean, wash and possibly pluck the rocket. Cut trout fillets into bite-sized pieces. Chop egg coarsely
5
Mix the pasta and sauce. Carefully fold in the rocket, trout pieces and egg. Season to taste with salt and pepper. Garnish with lemon slices and caper apples
6
Drink: cool white wine