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
Spaghetti, 250 gr
Cook 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. If using later wash very well under cold water before storing.
In a pan over medium heat with very little oil cook for a few minutes, 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, 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