Back to Recipe Menu

Pasta with Salsa Cruda & smoked trout


  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well. 
  • Combine the tomatoes, red onion and olive oil with a few good splashes of balsamic, seasonings and the basil in a large bowl. Taste for seasoning. 
  • Toss the pasta with a decent amount of the sauce in another bowl. Then gently fold in the trout.
  • Mound the pasta in individual flat soup bowls and top with a sprinkling of parmesan and a garnish of basil. Serve with extra grated parmesan in a bowl on the side.


  • 400 gm spaghetti (or similar pasta)
  • sea salt
  • 1 kg ripe red tomatoes, seeded, cored & finely diced
  • ¼ red onion, finely chopped
  • ½ cup olive oil
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • a handful of basil leaves, torn
  • 1 smoked trout fillet, flaked
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm