What I love about this recipe, other than the ingredients (smoked trout, pine nuts, yum!) is that it can be pulled together so quickly. The essentials are smoked fish, garlic, lemon, dill and pasta with some olive oil, wine, and crème fraîche to bind them together in a delicious and tangy sauce. Topped with a healthy dose of fresh baby arugula, this is tasty dinner is packed with goodness!
Not only is smoked trout tasty, it’s also rich in protein and Omega-3. Good for almost every part of our body, foods rich in omega-3 are essential to our diet, because our body can’t produce them itself. The richest source of Omega-3 fatty acids are cold-water fish, such as trout. The curing and smoking of the fish not only help preserve its freshness, but also help preserve the quality of the omega-3 fatty acids.
Crème fraîche gives an added lemony flavor to the sauce. For a richer finish, use cream instead for this pasta with smoked trout recipe.
PASTA WITH SMOKED TROUT IN A CREAMY LEMON-DILL SAUCE
400 g capellini or angel hair pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 cup dry white wine (240 ml)
400 g whole smoked trout , skin and bones removed, coarsely flaked
8 tablespoons crème fraîche
large bunch of dill, chopped
2 tablespoons lemon juice
1 tablespoon finely chopped lemon zest
sea salt and freshly ground black pepper, to taste
2 cups baby arugula, thinly shredded
1/4 cup toasted pine nuts
freshly grated parmesan
lemon wedges, as garnish
1. Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
2. Meanwhile, in a large skillet heat the olive oil over medium-high heat. Sauté the garlic for 3 minutes. Add the wine and simmer for 5 minutes to reduce by half. Stir in the smoked trout, crème fraîche, dill, lemon juice and zest; season with salt and pepper. Stir to combine and cook for 1 minute.
3. Drain the pasta and add to the sauce. Toss well and spoon into bowls. Garnish with baby arugula, parmesan and roasted pine nuts. Serve with lemon wedges and enjoy!