Recipe for Smoked Trout cooked in a creamy Dill Sauce, served with Spinach Tagliatelle and a squeeze of Lemon

160g smoked trout – tear into slices
10g fresh dill – pull off leaves
200ml cream
2 leeks – cut off ends, slice (5mm)
2 cloves garlic – peel & grate finely
2 tbsp capers – rinse and dry in paper towel
1 lemon – cut into wedges
400g spinach tagliatelle
olive oil (from your pantry)
salt & black pepper (from your pantry)
paper towels (from your pantry)

How To
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Spinach tagliatelle: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the tagliatelle and cook for 5 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little olive oil. Keep warm in a colander over boiling water. Set the reserved water aside.

Capers: Place a few glugs of olive oil in a large frying pan on high heat. When hot (but not smoking) add the capers and fry for 30 seconds until they pop open (be careful, the oil may spit a little if the capers are wet). Drain on a paper towel. Keep a little of the oil.

Trout sauce: Place the pan on medium heat, add a little of the caper oil. Add the leeks and cook for 5 minutes. Add the garlic and sauté for 1 minute. Add the cream and leave to simmer (boil gently) for another minute. Mix the tagliatelle through the sauce, adding a little reserved water from the pasta if needed to loosen. Mix in ¾ of the trout and season with salt and pepper to taste.

Serve in a bowl topped with the rest of the trout slices, dill, capers and a squeeze of lemon.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.