Lemon and Smoked Trout Linguine Salad |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 8 |
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for beverage tag april 08 Ingredients:
300 g linguine |
100 g smoked trout, skin and bones removed and flaked |
1 bunch asparagus, trimmed and blanched |
250 g punnet cherry tomatoes, halved |
1/4 cup pine nuts, toasted |
100 g button mushrooms, finely sliced |
1/2 cup kraft* creamy egg mayonnaise |
1/2 cup milk |
2 tablespoons roughly chopped dill |
1 tablespoon grated lemon rind |
1 tablespoon lemon juice |
cracked pepper, to taste |
Directions:
1. Cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until the pasta is al dente. Drain pasta, rinse under cold water and drain well.
2. Combine in a large bowl the pasta, trout, asparagus, tomatoes, pine nuts and mushrooms, mixing gently. In a small bowl combine the mayonnaise, milk, dill, lemon rind, juice and pepper and mix well.
3. Pour dressing over salad and toss well. Spoon salad onto individual plates and serve immediately.
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