Recipe for Spaghetti coated in a sour cream & chives sauce, served with smoked trout & pickled cucumber
1 lemon – zest & juice
120ml sour cream
20g chives – slice finely
1 clove garlic – peel, grate finely & chop
160g smoked trout – tear
60g cucumber pickle
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.
Sour cream sauce: Mix together the sour cream, chives, garlic, lemon juice (1 tbsp for 4; ½ tbsp for 2) and HALF the zest. Whisk in the olive oil (1tbsp for 4; ½ tbsp for 2).
Spaghetti: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain (reserving 1 tbsp for 4; ½ tbsp for 2 of water) and drizzle with a little olive oil to keep it from sticking together.
Saucy spaghetti: Add the reserved water to the sauce (1 tbsp for 4; ½ tbsp for 2) and mix well. Then add the sauce and smoked trout to the veggie noodles and mix through.
Serve topped with the cucumber pickle and a crack of black pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.