Smoked Trout and Horseradish Spaghetti

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.

Garnish with:

  • Spring onion, green parts, very thin rings

  • Nigella Seeds

  • Black pepper, freshly ground