Collerettes Pasta Salad with Smoked Trout
4 People
30 minutes
Easy
INGREDIENTS
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250 g pasta twists
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6 slices smoked trout
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1 cucumber
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200 g mixed cherry tomatoes
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1 red onion
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2 eggs
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1 plain yogurt
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250 g pesto
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4 tablespoons olive oil
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Salt and pepper
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1 Immersion blender
PREPARATION
Preparation: 15 min Cooking: 15 min
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Bring a large pot of salted water to a boil.
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Wash and peel the cucumber, cut it into small dice, sprinkle moderately with salt, and place in a colander.
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Wash the cherry tomatoes and cut them in half.
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Thinly slice the red onion.
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Cook the pasta in the large pot according to the package instructions, drain, and let cool.
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Cook the eggs for 6 minutes in a small pot, run them under cold water, and peel them.
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Cut the trout into strips; in a narrow, high-sided container (like a measuring cup), pour in the yogurt, oil, and soft-boiled eggs, blend with your immersion blender, add the pesto, and blend again briefly.
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Season with salt and pepper if necessary.
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In a large salad bowl, toss the pasta with the sauce, drained cucumber, tomatoes, and red onion, then place the trout strips on top.
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Enjoy immediately.
