Smoked salmon gets a lot of love… you eat it by itself, in sushi, on pizza, with bagels, the options are endless. Now I’m asking you to take a look at Smoked Salmon’s sister, Smoked Trout. This fish is just as easy to find as salmon, and just as delicious. It makes a quick meal and is equally endlessly versatile, including on eggs, in dips and pasta.
Preparation time: 20 minutes
Cooking time: 15 minutes
500g/1 pound packet spaghetti
1 smoked trout
1 cup broad beans, removed from pod
1 cup cream
1/4 red onion, thinly sliced
1/2 – 3/4 cup pasta cooking water
Reggiano cheese to grate
Salt and pepper to taste
Step 1 – Put the spaghetti on to cook in plenty of salted, boiling water. Meanwhile fillet the trout by cutting off the head and tail. Pull the skin away and pushing away the flesh from the backbone. You should be able to get it in large chunks although don’t worry as you will flake the fish anyway.
Step 2 – When the pasta has 3 minutes to go, pop in the broad beans and simmer those for three minutes. When done, drain the spaghetti and beans in a colander under cold water and separate out the beans. Peel the outer layer of skin to reveal a bright green bean inside.
Step 3 – Heat the cream in the saucepan (I used the same one) and add in the thinly sliced onion. When it is boiling, add the spaghetti and add seasoning. Make sure that the spaghetti has been coated with the sauce – if you need more liquid add some pasta water. Add grated cheese, smoked trout and cheese on top.
Check out more Smoked Trout Recipes.