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Warm risoni salad with smoked ocean trout and pesto genovese
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Smoked ocean trout and creamy pesto genovese elevate this risoni salad to irresistible levels.
Ingredients:
  • 250g Risoni
  • 1/2 jar Pesto Genovese
  • 1 lime, juiced
  • 1 cucumber, remove seeds and cut in 0.5cm cubes
  • 20g baby capers
  • 40g black olive, sliced
  • 250g cold smoked ocean trout, broken into rough pieces
  • 30ml extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Bring a large pot of water to a rolling boil. Add rock salt, aiming for the perfect ratio of 7 grams per liter of water.
  • Add the Risoni to the pot of boiling water and stir. Cook according to package directions.
  • Combine the vibrant flavors of Pesto and zesty lime juice in a mixing bowl. Then, mix in crisp cucumber, baby capers, briny olives, and a drizzle of Extra Virgin Olive Oil. Stir until well combined and enjoy the explosion of flavors.
  • Save one ladle of cooked Risoni water, then rinse and toss the drained Risoni into the bowl with Pesto. Mix until well coated.
  • Gently combine the ocean trout with salt and pepper to taste.
  • Finish with a drizzle of Extra Virgin Olive Oil before serving.

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