Name: One If by Land Pasta
Yield: 2 portions
Ingredients: 5 tablespoons olive oil; 5 tablespoons crème fraîche; 2 tablespoons white wine vinegar; Freshly ground black pepper, to taste; 8 ounces fusilli; ½ teaspoon salt; ½ red onion, slivered; 4 ounces smoked trout, flaked (about 1 cup); ½ green bell pepper, cut into 1 inch julienne; ¼ cup chopped fresh dill; 4 ounces thinly sliced cervelat or other spicy salami, cut into 1 inch julienne

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The basis for this pasta sauce is an unusual combination of smoked trout and spicy salami. The tartness of crème fraîche and vinegar holds this dish together.

Ingredients

4 ounces thinly sliced cervelat or other spicy salami, cut into 1 inch julienne
4 ounces smoked trout, flaked (about 1 cup)

Pasta

Method

Toss the cervelat, smoked trout, onion, bell pepper, and dill in a large bowl. Set aside.
Stir the crème fraîche and vinegar together in a small bowl. Whisk in the oil, salt, and pepper until smooth and thick.
Bring a large pot of water to a boil, and add the fusilli. Cook at a rolling boil until just tender. Drain, and toss with the cervelat mixture

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Ingredients

Method

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