Smoked Trout, Fennel and Celery Salad with Cavatappi
extra virgin olive oil
fennel, white part only
celery, thinly sliced on the bias
smoked trout, broken into bite-sized pieces
Bring a large pot of salted water to the boil. Cook the cavatappi according to package directions. Drain and reserve.
Whisk together the lemon, olive oil and dill in a medium bowl. Toss in the cavatappi, fennel, celery and smoked trout. Taste and adjust seasoning with salt and pepper. Divide between 4 plates.
National Pasta Association Recipe