Smoked Trout Ruffle Salad
4 People
29 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
Prep: 15 min Cook: 14 min
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Heat a large pot of salted boiling water.
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Wash and peel the cucumber, cut it into small cubes, sprinkle it lightly with salt, and place it in a colander.
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Wash the cherry tomatoes and cut them in half.
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Finely slice the red onion.
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Cook the pasta in the large pot according to package directions, drain, and let cool.
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Cook the eggs for 6 minutes in a small saucepan, run them under cold water, and peel them.
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Cut the trout into strips;
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In a tall, narrow container (such as a measuring cup), pour the yogurt, oil, and soft-boiled eggs, blend with your immersion blender, add the pesto, and blend again.
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Season with salt and pepper if necessary.
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In a large salad bowl, mix the pasta with the sauce, drained cucumber, tomatoes, red onion, and place the trout strips on top.
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Serve immediately.
