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.