Waldorf pasta with smoked trout and capers
Adding certain types of nuts to your pasta will improve texture and flavour.
- 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.