Pasta is simple, and can be varied in so many ways. In this recipe we use both fresh and smoked Fjord Trout, and vegetables.
Cook pasta as instructed on the package.
Cut the Fjord Trout fillet in small dices and the smoked trout in strips.
Cut spring onion in thin slices and broccoli in little bouquets.
Add spring onion and broccoli to the pasta when it's almost done. Let them cook for a couple of minutes.
Drain off the water and leave pasta, spring onion and broccoli in the casserole.
Add the raw trout dices, oil, salt and pepper, mix gently and put on a lid.
Leave the casserole for 1-3 minutes on low heat until the trout is done.
Bring cream and lemon zest to the boil and let simmer for a couple of minutes.
Add water and bouillon cube, bring to a boil and stir in maizenna.
Add the sauce and half of the smoked Fjord Trout in the casserole with pasta, trout and vegetables.
Mix gently and leave for 1-2 minutes.
Taste with salt and pepper.
Serve the pasta with rest of the smoked Fjord Trout and finely chopped chives sprinkled over.