Fish bento #7 creamy trout pasta

The other week I bought some lovely fresh trout and since then, I've been thinking of ways to incorporate it into a bento. Fishcakes seemed to pedestrian, and I have the tail end of a bag of pasta to work through, so I thought I'd try this out.

Is it a bento, or is it just pasta salad? I don't know. I like to think the attention to presentation, combination of colours and balanced nutritional factors makes it a bento, but thinking of it as plain old pasta salad doesn't make it any less delicious.

The other thing is, it's very quick!

Step 1 = poach a trout fillet (I poached an entire trout) in water until cooked. You need one fillet per person. Once cooked and slightly cooled, skin and flake your fish and and put into a bowl.

Step 2 = cook your pasta. I used farfalle. Towards the end of the cooking time, I added 2tbsp frozen garden peas for extra colour and diversity (and I love peas!).

Step 3 = make the sauce. Just mix 2tbsp of plain yoghurt with one of the following:

1/2 tsp horseradish
or
1 clove crushed garlic + 1/2 teaspoon dill
or
1/2 teaspoon wasabi

Step 4 = when the pasta and peas are cooked, drain them and combine with the flaked trout and creamy sauce. Add salt and pepper to taste and top with halved cherry tomatoes.