◦ ◦ Hakubaku Organic Soba Noodles with Smoked Rainbow Trout fillets

Ingredients

• ◦ Hakubaku Organic Soba Noodles
• ◦ 2 x 110g tins of Smoked Rainbow Trout fillets in oil (or fresh skinned smoked rainbow trout fillets if you have it), drained & gently pulled apart into large chunks.
• ◦ White part of spring onion, sliced on angle.
• ◦ 1 tablespoon of drained capers (no need to rinse off brine)
• ◦ 2 tablespoons chilli oil (or olive oil & chilli flakes to your liking)
• ◦ Salt & Black pepper to your liking
• ◦ Juice of one generous lemon
• ◦ Green part of spring onion, sliced on angle.
• ◦ Extra Virgin Olive oil (EVO) to drizzle

Method

1. Cook 2 serves of Hakubaku Organic Soba Noodles in rapidly boiling salted water for 4 minutes.
2. Warm in a wok/deep fry pan the chilli oil, trout, capers, white spring onion, salt & pepper.
3. Drain noodles and fold through trout mixture in pan, then add lemon juice & fold gently so not to break up trout fillets too much.
4. Serve in 2 bowls, rain green spring onion over Soba noodles & Rainbow trout, & finally gloss with a drizzle of EVO or chilli oil to your liking.

Product used in recipe

• Hakubaku - Organic Soba Noodle