Smoked trout and courgette ‘linguini’

Serves: 4

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• 500 gram(s) (1lb 2oz) smoked trout fillets
• 6 large courgettes
• 1  red chilli, deseeded and finely chopped
• Finely grated zest and juice of 1 lemon
• 6-8tbsp fresh pesto

Method

1. Flake the trout fillets into large bite-sized pieces and set aside.
2. Using a vegetable peeler, slice the outer courgette flesh into lengthwise strips, discarding any seeds. Stack the strips then slice them into thinner linguini- or spaghetti-like strips.
3. Place the courgette strips in a large, wide bowl and pour over boiling hot water. Leave for 3-4 minutes, drain thoroughly and return to the bowl. Add the chopped chilli and lemon zest and juice and stir in the pesto. Toss to mix well.
4. Divide the courgette 'linguini' among 4 plates and top with the flaked trout. Serve immediately.

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