Is your family still doing the traditional fish meal on Easter Friday?

We have a delicious recipe for...

Smoked Trout with Creamy Linguine and Fennel.

Find out how to create a memorable, easy meal for the crowd at your home this Easter.

A light, flavourful pasta dish that is surprisingly filling and easy to make. Perfect with a glass of white wine at lunch.

  • Serves 8 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes

  • 400g smoked trout fillets, flaked
  • 500ml cooking cream
  • 800g linguine pasta
  • 2 bulbs of fennel
  • 4 cloves of garlic
  • 2 tbs olive oil
  • 2 tbs lemon juice
  • 1 cup parsley leaves
  • 1 cup pine nuts
  • Sea salt, black pepper
  • Lemon zest

  1. Finely slice the garlic and fennel. Roughly chop the parsley. Squeeze and zest the lemon and put aside.
  2. Bring water in a pot to boil and cook linguine until al dente (follow packet instructions).
  3. While boiling, heat oil in a frypan, add the garlic and fennel and cook until tender (about 3 minutes).
  4. Stir in lemon juice and cream.
  5. Add flaked trout and parsley and season with salt and pepper to taste.
  6. If the sauce is too thick add a dash of the the pasta water.
  7. Drain pasta and add into sauce. Toss through.
  8. Serve on plates. Sprinkle with pine nuts, zest and more parsley as required. 
08 / 03 / 2017