A couldn’t-be-simpler dish packed with summer’s ripest tomatoes, our flavoursome hot smoked trout and a sprinkling of fresh herbs

Serves 2 – 3

Ingredients

• 120g RR. Spink & Sons Hot Smoked Trout
• 200g conchiglie pasta, cooked in salted water and rinsed in cooled water
• 250g mixed baby heirloom tomatoes
• 2 tbsp flat-leaf parsley, chopped
• olive oil
• balsamic dressing
• a pinch of salt & ground black pepper

Method

In a salad bowl, combine with tomatoes, pasta, and parsley.

Flake through the hot smoked trout and add the parsley.

Drizzle the olive oil, balsamic and lemon juice.

Season with salt & pepper according to taste.

Toss to combine the ingredients and serve.