Smoked Trout Pasta Salad
|Minced fennel bulb||1 Cup (16 tbs)|
|Scallions||6 , 2 minced and 4 thinly sliced|
|Skinless smoked trout fillets||8 Ounce, flaked|
|Chopped fresh dill||3 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Whipping cream||2 Tablespoon|
|Small pasta||1 Pound (Such As Shells)|
|Fresh dill sprigs||4 (For Garnish)|
Melt the butter in a small non-stick skillet.
Add the fennel and minced scallions and season lightly with salt and pepper.
Cook over medium heat until just softened, stirring occasionally, about 3-5 minutes.
Transfer to a large bowl and allow to cool slightly.
Add the sliced scallions, trout, dill, mayonnaise, lemon juice, and cream.
Mix gently until well blended.
Bring a large pot of water to a boil.
Salt to taste and add the pasta.
Cook until just tender (check package directions for cooking times as this varies from brand to brand).
Drain thoroughly and let cool.
Add the pasta to the vegetable and trout mixture and toss to coat evenly.
Taste for seasoning.
Serve the salad lightly chilled or at room temperature, garnished with dill, if desired.