Lemon and Smoked Trout Linguine Salad

100 grams smoked trout ( skin and bones removed and flaked )

1 bunch asparagus ( trimmed and blanched )

250 grams cherry tomatoes ( punnet, halved )

1 / 4 cup pine nuts ( toasted )

100 grams button mushrooms ( finely sliced )

1 / 2 cup mayonnaise ( kraft creamy egg )

1 / 2 cup milk

2 tbsps dill ( roughly chopped )

1 tbsp lemon rind ( grated )

1 tbsp lemon juice

pepper ( cracked, taste )