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)
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.