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Smoked Trout and Somen Noodle Salad
To make the dressing, cut tomatoes in half and remove seeds and cores, cut the flesh into small chunks. Place in a bowl with shallots, capers, tarragon, orange zest and juice and olive oil. Season with salt and pepper. Mix well and let stand for about 2 hours. Cook the noodles in a large sauce pan of boiling water until just tender. Drain, rinse under cold water, and drain again. Toss the noodles with the dressing and adjust seasoning. Arrange dressed noodles on plates. Flake the trout over the noodles, then sprinkle with chopped egg and chives. Garnish with lime wedges.