This is my husband's favourite pasta recipe because it has smoked trout and horseradish paste, both of which he loves. And this love is why the recipe actually came to life.
The quantities are for two very generous portions
Cook the spaghetti (250 gr) in plenty of salted, hard boiling water al dente (this usually takes 8 minutes for shelf spaghetti, but adjust to the brand). Keep half a cup of the water before draining the spaghetti and refreshing under a plenty of running water.
In a pan saute over medium heat just enough to soften them:
Leek, 1 pc, cut in thin rounds
Spring Onion, white parts, 3 medium thickness pieces, cut in thin rounds
In a bowl mix:
Horseradish paste, 2 tbsp
Olive Oil, 2 tbsp
Lemon Zest, 1 tbsp
and add to the pan, with 2 tbsp of the water from the pot. Stir well, and add the pasta and
Smoked Trout, 1 fillet (about 150 gr), cut in small pieces
Move around quickly to coat everything with the sauce.
Spring onion, green parts, very thin rings
Black pepper, freshly ground