Upgrade your classic tuna pasta salad by substituting flavorful smoked trout filets instead. So good, you should make double.
- 8 ounces pasta noodles, any shape
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon or country grain mustard
- 2 tablespoons fresh lemon juice
- 1 cup celery, small dice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons capers, strained and roughly chopped
- 6–8 ounces smoked trout filets, skin and bones removed
- kosher salt
- black pepper
- Fill a large saucepan with water. Set over high heat and bring to a boil.
- Once water is boiling, season with salt and stir in pasta. Cook until al dente, according to time on package instructions.
- Meanwhile, make the sauce by stirring together the mayonnaise, sour cream, mustard and lemon juice. Chop the celery, parsley, chives and capers and add to the sauce. Season with salt and pepper to taste.
- Remove the trout skin and any detectable bones, then flake into large pieces and fold into the mayonnaise mixture.
- Once pasta noodles are done, strain and let cool for at least 10 minutes. I like to put it in the fridge to take the temperature down more quickly. After the pasta is cooled, stir into the mayonnaise and trout mixture.
- Smoked trout pasta salad can be served immediately or refrigerated and served throughout the week!
Keywords: pasta salad, smoked trout, tuna pasta, easy pasta recipes