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Smoked Trout Pasta Recipe

Smoked Trout Pasta Recipe

This recipe for Smoked Trout Pasta is cooked in a creamy Dill Sauce, served with Spinach Tagliatelle and a squeeze of Lemon

This recipe for Smoked Trout Pasta is cooked in a Creamy Dill Sauce, served with Spinach Tagliatelle and a squeeze of Lemon

Ingredients:

  • 160g smoked trout – tear into slices
  • 200ml cream
  • 10g fresh dill – pull off leaves
  • 2 leeks – cut off ends, slice (5mm)
  • 2 cloves garlic – peel & grate finely
  • 1 lemon – cut into wedges
  • 2 tbsp capers – rinse and dry in paper towel
  • 400g spinach tagliatelle
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • paper towels (from your pantry)


Preparation:

  • Prepare all ingredients as indicated above. Boil the kettle.

Spinach tagliatelle:

Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the tagliatelle and cook for 5 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little olive oil. Keep warm in a colander over boiling water. Set the reserved water aside.

Capers:

Place a few glugs of olive oil in a large frying pan on high heat. When hot (but not smoking) add the capers and fry for 30 seconds until they pop open (be careful, the oil may spit a little if the capers are wet). Drain on a paper towel. Keep a little of the oil.

Trout sauce:

Place the pan on medium heat, add a little of the caper oil. Add the leeks and cook for 5 minutes. Then add the garlic and sauté for 1 minute. Add the cream and leave to simmer (boil gently) for another minute. Mix the tagliatelle through the sauce, adding a little reserved water from the pasta if needed to loosen. Mix in ¾ of the trout and season with salt and pepper to taste.
Serve in a bowl topped with the rest of the trout slices, dill, capers and a squeeze of lemon.

 

Recipe courtesy of Daily Dish

 

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