Recipe for Smoked Trout with Veggie Noodles and a tangy sour cream sauce

1/4 lemon – zest & juice
60ml sour cream
10g chives – slice finely
1/2 clove garlic – peel, grate finely & chop
125g veggie noodles
40g smoked trout – tear
salt & pepper (from your pantry)
olive oil (from your pantry)

How to
Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Sour cream sauce: Mix together the sour cream, chives, garlic, lemon juice (1 tsp) and HALF the zest. Whisk in the olive oil (1 tsp).

Veggie noodles: Place a pot on medium-high heat and pour in the boiling water. Add the veggie noodles and cook for 1-2 minutes until cooked but with a slight bite. Drain (1 tsp of water) and drizzle with a little olive oil to keep the noodles from sticking together.

Saucy noodles: Add the reserved water to the sauce (1 tsp) and mix well. Then add the sauce and smoked trout to the veggie noodles and mix through.

Serve topped with a crack of black pepper.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.