Pasta Salad with Smoked Trout and Fresh Dill

Name: Pasta Salad with Smoked Trout and Fresh Dill
Ingredients: ½ cup Homemade Mayonnaise; ⅓ cup buttermilk; 2 tablespoons freshly grated or prepared horseradish; Kosher or sea salt, freshly ground pepper, and drops of fresh lemon juice; Kosher or sea salt, freshly ground pepper, and drops of fresh lemon juice; Kosher or sea salt, freshly ground pepper, and drops of fresh lemon juice; Kosher or sea salt, freshly ground pepper, and drops of fresh lemon juice; ¼ cup chopped fresh dill; 1 cup very thinly sliced sweet red onion; 8 ounces rotelle or other corkscrew-shaped pasta; 8 ounces rotelle or other corkscrew-shaped pasta; 2 cups lightly packed young arugula or watercress leaves for garnishing; 1 pound boned and skinned smoked trout, cut into ½-inch pieces; 1 cup seeded and thinly slivered ripe Roma tomatoes; 1 tablespoon rinsed capers; 2 cups lightly packed young arugula or watercress leaves for garnishing

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is one of my favorite summer salads. Any smoked fish you like can be substituted for the trout, such as hot-smoked salmon or tuna.

Ingredients

2 tablespoons freshly grated or prepared horseradish
⅓ cup buttermilk
½

Pasta
Fish course
Pescatarian
Summer

Method

In a small bowl, combine the horseradish, buttermilk, and Homemade Mayonnaise. Season to taste with salt, pepper, and lemon juice. Set aside for at least 20 minutes for the flavors to develop. You can thin dressing with a little more buttermilk, if you want.

Meanwhile, in a large pot, cook the pasta in salted boiling water until al dente. Drain the pasta and immediately run cold water o