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Recipe

Smoked trout and fennel fettucine

Jun 29, 2012 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Smoked trout and fennel fettucine
  • 375 gram fresh fettuccine
  • 1 tablespoon olive oil
  • 1 fennel, finely sliced
  • 1 red onion, finely sliced
  • finely grated zest and juice of 1 lemon
  • 1/4 cup capers
  • 200 gram smoked trout fillet, bones removed, flesh flaked
  • 1/4 cup greek-style plain yoghurt
  • 1/4 cup dill sprigs, plus extra to serve
  • lemon wedges, to serve

Method

Smoked trout and fennel fettucine
  • 1
    Cook fettuccine in a large saucepan of boiling salted water, following packet instructions. Drain well. Return to pan and cover.
  • 2
    Meanwhile, heat oil in a large frying pan on medium. Sauté fennel, onion and lemon zest, 3-5 minutes, until tender. Stir capers through.
  • 3
    Add fennel mixture, smoked trout, yoghurt, dill and lemon juice to pasta. Toss to combine and season to taste. Serve with lemon wedges.

Notes

Smoked trout slices, smoked salmon or any other smoked fish can be used, if preferred.

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