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Categories:
linguine trout punnet cherry tomatoes pine nuts button mushrooms egg mayonnaise milk dill lemon rind lemon juice cracked pepper
Viewed: 43 - Published at: 7 years agoIngredients
- 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
- 14 cup pine nuts, toasted
- 100 g button mushrooms, finely sliced
- 12 cup kraft* creamy egg mayonnaise
- 12 cup milk
- 2 tablespoons roughly chopped dill
- 1 tablespoon grated lemon rind
- 1 tablespoon lemon juice
- cracked pepper, to taste
Method
- 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.
- 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.
- Pour dressing over salad and toss well.
- Spoon salad onto individual plates and serve immediately.
