Meals and Courses

Smoked Trout Pasta with Creamy Dill Sauce

cook 10 mins
  • 400 g (13 oz) fresh linguine
  • 6 tablespoons crème fraîche
  • squeeze of lemon juice
  • 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.
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