Waldorf pasta with smoked trout and capers

by Ed Halmagyi


  • 500g spinach fettucine
  • 2 egg yolks
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 Tbsp white wine vinegar
  • 200ml extra virgin olive oil
  • salt and pepper
  • 1 smoked trout, peeled, and deboned
  • 1 bunch chives, sliced finely
  • 2 sticks celery, sliced finely
  • 1 apple, sliced finely
  • ½ cup walnuts, crushed
  • 2 Tbsp capers, chopped
  • ¼ bunch dill, picked


1 Cook the pasta in rapidly boiling salted water following packet instructions.
2 Place the yolks, mustard, garlic and vinegar in a large bowl and whisk well. Continue whisking while adding the oil in a steady stream until a light mayonnaise forms. Season with salt and pepper.
3 Flake the trout into large pieces.
4 Combine the cooked pasta, trout and remaining ingredients and dress with the mayonnaise. Season with salt and pepper. Serve.

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