Smoked trout, zucchini and spelt spaghetti
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Serves
4
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375 gm
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spelt spaghetti (see note)
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450 gm
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hot-smoked trout, bones removed, coarsely flaked
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2
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small zucchini (100gm each), shredded on a mandolin
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60 ml
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(¼ cup) extra-virgin olive oil
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Juice
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of 1½ lemons and finely grated rind of 1
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½ cup
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(loosely packed) flat-leaf parsley
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To serve:
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ocean trout roe
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1
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Cook pasta in a large saucepan of boiling salted water over medium-high heat until al dente (7-8 minutes).
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2
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Meanwhile, toss trout, zucchini, oil, lemon juice and rind in a bowl and season to taste.
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3
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Drain pasta (reserve 2 tbsp pasta water), return pasta and reserved pasta water to pan, add trout mixture and parsley, season to taste and toss to combine. Serve warm topped with ocean trout roe.
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Note Spelt pasta is available from select supermarkets; if it’s unavailable, substitute another wholemeal pasta.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.
RECIPE Alice Storey
PHOTOGRAPHY Vanessa Levis
STYLING Alice Storey & Emma Knowles