Title: Smoked Trout And Pasta Salad
Categories: Salad Fish Chef Trout
Yield: 6 Servings

360	g	Dried small-shell pasta
2	sm	Whole smoked trout (about
250	g	Each)
2	lg	Avocados
3		Individual wedges or rounds
		Focaccia
		Olive oil
		Lemon wedges and dill sprigs
		For garnish
		Dressing
1	c	Light sour cream
1	c	Whole-egg mayonnaise
1/2	c	Finely chopped dill
1/3	c	Freshly snipped chives
2	tb	Tiny capers
4	tb	Freshly squeezed lemon
		Juice

Cook pasta in a large saucepan of boiling, salted water until al dente. Drain and rinse under cold running water. Set aside to cool. Using a sharp knife, remove meat from the trout, taking care to remove all bones. Break into small pieces. Peel and slice the avocados and brush with a little of the lemon juice for the dressing. For dressing, combine all ingredients in a large bowl and mix well. Add pasta and toss to coat thoroughly. Add avocado and trout and stir gently to combine. Halve the focaccia wedges, brush with a little oil and toast lightly under a preheated grill. Place on individual serving plates, top with salad mixture and garnish with lemon wedges and dill. Bon Appetit-Exec.Chef Magnus Johansson

Source: Aust Gourmet Traveller Jan'94

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