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
