Smoked Salmon Trout And Asparagus Pasta

The best source of good omegas is fatty fish, and you can’t go wrong with salmon or salmon trout.

2 Servings

180 g asparagus (trimmed and halved)
400 g courgettes (sliced into thin noodles)
350 ml cream
1 tsp dijon mustard
125 g cream cheese
2 tbsp capers (rinsed, drained and roughly chopped)
40 ml lemon juice (juice and zest of 1 lemon)
2 tbsp dill (chopped)
100 g smoked salmon trout
1 dash extra virgin olive oil
1 tbsp Parmesan cheese (to garnish)


Fill a small saucepan with water and bring it to a boil. Add a pinch of salt and the asparagus. Cook them for 1-2 minutes,
refresh in ice-cold water, and set aside.

Drop the courgette noodles in the boiling water for 30 seconds, refresh in cold water and drain.

Pour the cream into a saucepan with the Dijon mustard and bring to a boil. Reduce the heat and simmer until it thickens slightly. This should take about 5 minutes. Stir in the cream cheese, capers, lemon zest, and juice, and chopped dill. Season with salt
and pepper.

Stir in the asparagus, courgette noodles and the smoked salmon trout. (We’ve added the salmon trout at this point so that the heat of the sauce gently cooks it, without drying it out.)

Garnish with a drizzle of olive oil and some parmesan shavings.