Method

Step 1

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

Step 2

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

Step 3

Sour cream sauce: Mix together the sour cream, chives, garlic, lemon juice (1 tbsp for 4; ½ tbsp for 2) and HALF the zest. Whisk in the olive oil (1tbsp for 4; ½ tbsp for 2).

Step 4

Spaghetti: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain (reserving 1 tbsp for 4; ½ tbsp for 2 of water) and drizzle with a little olive oil to keep it from sticking together.

Step 5

Saucy spaghetti: Add the reserved water to the sauce (1 tbsp for 4; ½ tbsp for 2) and mix well. Then add the sauce and smoked trout to the veggie noodles and mix through.

Step 6

Serve topped with the cucumber pickle and a crack of black pepper.