To make a quick and elegant no-cook pasta sauce, toss orecchiette or other small, curly pasta with smoked trout, lots of lemon juice, parsley, and cheese. Buy smoked trout in the market next to the packages of smoked salmon, or trout canned in olive oil (Cole’s of Bristol, R.I., imports high-quality applewood-smoked trout from Portugal, which is canned and available at Roche Bros. markets, some specialty markets, or from www.colestrout.com). You need 6 to 8 ounces of flaked trout for this recipe (3 cans or 2 packages smoked fillets).
|½||cup sliced almonds|
|3||cans (3.2 ounces each) or 2 packages
(4 ounces each) smoked trout fillets
|Juice of 1½ lemons|
|1||teaspoon Dijon mustard|
|Salt and pepper, to taste|
|4||tablespoons olive oil|
|1||pound dried orecchiette or other small,
|3||tablespoons grated pecorino romano
|4||tablespoons parsley, finely chopped|
1. In a large skillet over medium heat, spread
almonds in a single layer. Toast, tossing often, for
5 minutes, or until the nuts are fragrant and lightly browned, being careful not to burn them.
2. Drain, skin, and flake the canned fish; skin and flake the packaged fish.
3. In a large bowl that will hold all the pasta, whisk together the juice of 1 lemon, mustard, salt, and
pepper. Gradually whisk in the olive oil. Taste for
seasoning and add more salt and pepper, if you like. Add the trout and mix gently.
4. Bring a large pot of salted water to a boil. Add the pasta and let water return to a boil, stirring once or twice. Cook, stirring often, for 8 to 10 minutes or until pasta is tender but still has some bite. Drain the pasta into a colander and, without rinsing, tip it into the trout mixture. Toss gently.
5. Add the almonds, pecorino romano or Parmesan, parsley, and remaining lemon juice. Toss again. Taste for seasoning and add more salt and pepper, if you like. Elizabeth Mindreau