handful of dill, finely chopped, plus extra to serve
2 skinless smoked trout fillets, about 125 g (4 oz) each
2 spring onions, chopped
salt and pepper
Cook the linguine according to the pack instructions.
Meanwhile, mix together the crème fraîche, lemon juice and dill to make a smooth sauce. Break the trout into bite-sized pieces.
Drain the pasta, reserving a little of the cooking water. Return to the pan and stir through the sauce, trout and spring onions. Season well and add a little of the reserved cooking water to loosen. Serve immediately with extra dill scattered over.