Cucumber Recipes

Trout and Cucumber Pasta recipe

This is a great way to use both fresh summer cucumber and smoked ready-cooked trout fillets. Trout, cucumber and pasta are tossed together with capers and a tangy dressing. Serve warm or cold depending on your preferences.


  • 250g dried pasta
  • 225g trout fillets, boned and skinned
  • 1 small cucumber
  • 1 tbsp. drained capers
  • 3 tbsp. extra-virgin olive oil
  • Juice of one lemon or 2 tbsp. balsamic vinegar
  • Small handful freshly chopped parsley
  • Salt and pepper


  1. Cook the pasta in boiling salted water according to packet instructions.

  2. Meanwhile, whisk the olive oil and lemon juice together then stir in the capers. Add the parsley and season with salt and pepper.

  3. Slice the cucumber in half then scoop out the seeds. Dice the flesh of the cucumber, then flake the trout fillets.

  4. Toss the cucumber and trout with the dressing, then add the pasta and stir well.

Finish with an extra sprinkle of parsley. Will keep for a few days in a sealed container in the fridge although you may need to add some extra dressing. This recipe serves four.

Author: Laura Young.

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250gabout 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)


Published: December 21, 2011
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Published by Starsol