Pasta with Smoked Trout in a Creamy Lemon-Dill Sauce
The essentials are smoked trout, 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!
400gcapellini or angel hair pasta
2tablespoonsextra-virgin olive oil
1cupdry white wine(250 ml)
400gwhole smoked trout,skin and bones removed, coarsely flaked
large bunch of dill,chopped
1tablespoonfinely chopped lemon zest
sea salt and freshly ground black pepper,to taste
2cupsbaby arugula,thinly shredded
1/4cuptoasted pine nuts
freshly grated parmesan
lemon wedges,as garnish
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.
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.
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!