Ready in 3 simple steps. Tender penne pasta is tossed with smoked trout ribbons, lemon zest, leeks, capers, crème fraîche, and spinach. Sprinkled with fresh dill and sqqueezed with fresh lemon, this fabulous dinner will be ready in no time!
Smoked Trout & Crème Fraîche Pasta
Smoked Trout & Crème Fraîche Pasta
with leeks & fresh dill
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 35 minutes
Ingredients:
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
BOILING AWAY
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TROUT PASTA
Rinse the halved Leeks thoroughly and finely slice. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced leeks, the drained Capers, and the Lemon zest and fry for 2-3 minutes until the leeks are soft, shifting occasionally. Add the shredded Spinach and fry for 2-3 minutes until wilted, shifting occasionally. Add the crème fraîche, the chopped trout, and a squeeze of lemon juice. Mix until fully combined and loosen with the reserved pasta water, if necessary. Add the cooked pasta and toss until fully coated.
SO SIMPLE!
Bowl up the loaded trout pasta. Sprinkle over the chopped dill and serve with a Lemon wedge. Dive in, Chef!
Penne Pasta - 125g
Leeks - 100g
Capers - 15g
Lemon - 1
Spinach - 100g
Crème Fraîche - 50ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 40g
Fresh Dill - 4g
BOILING AWAY
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TROUT PASTA
Rinse the halved Leeks thoroughly and finely slice. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced leeks, the drained Capers, and the Lemon zest and fry for 2-3 minutes until the leeks are soft, shifting occasionally. Add the shredded Spinach and fry for 2-3 minutes until wilted, shifting occasionally. Add the crème fraîche, the chopped trout, and a squeeze of lemon juice. Mix until fully combined and loosen with the reserved pasta water, if necessary. Add the cooked pasta and toss until fully coated.
SO SIMPLE!
Bowl up the loaded trout pasta. Sprinkle over the chopped dill and serve with a Lemon wedge. Dive in, Chef!
Penne Pasta - 250g
Leeks - 200g
Capers - 30g
Lemon - 1
Spinach - 200g
Crème Fraîche - 100ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 80g
Fresh Dill - 8g
BOILING AWAY
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TROUT PASTA
Rinse the halved Leeks thoroughly and finely slice. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced leeks, the drained Capers, and the Lemon zest and fry for 3-4 minutes until the leeks are soft, shifting occasionally. Add the shredded Spinach and fry for 3-4 minutes until wilted, shifting occasionally. Add the crème fraîche, the chopped trout, and a squeeze of lemon juice. Mix until fully combined and loosen with the reserved pasta water, if necessary. Add the cooked pasta and toss until fully coated.
SO SIMPLE!
Bowl up the loaded trout pasta. Sprinkle over the chopped dill and serve with a Lemon wedge. Dive in, Chef!
Penne Pasta - 375g
Leeks - 300g
Capers - 45g
Lemons - 2
Spinach - 300g
Crème Fraîche - 150ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 120g
Fresh Dill - 12g
BOILING AWAY
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking.
TROUT PASTA
Rinse the halved Leeks thoroughly and finely slice. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced leeks, the drained Capers, and the Lemon zest and fry for 3-4 minutes until the leeks are soft, shifting occasionally. Add the shredded Spinach and fry for 3-4 minutes until wilted, shifting occasionally. Add the crème fraîche, the chopped trout, and a squeeze of lemon juice. Mix until fully combined and loosen with the reserved pasta water, if necessary. Add the cooked pasta and toss until fully coated.
SO SIMPLE!
Bowl up the loaded trout pasta. Sprinkle over the chopped dill and serve with a Lemon wedge. Dive in, Chef!
Penne Pasta - 500g
Leeks - 400g
Capers - 60g
Lemons - 2
Spinach - 400g
Crème Fraîche - 200ml
Fish/" title="View all our recipes with Fish at eCook">Fish/smoked-trout-ribbons/" title="View all our recipes with Smoked Trout Ribbons at eCook">Smoked Trout Ribbons - 160g
Fresh Dill - 15g
Frequently Asked Questions
What is the preparation time for Smoked Trout & Crème Fraîche Pasta?
The preparation time for Smoked Trout & Crème Fraîche Pasta with leeks & fresh dill is between 10 and 25 minutes.
What is the total time required to make Smoked Trout & Crème Fraîche Pasta with leeks & fresh dill?
The total time required to make Smoked Trout & Crème Fraîche Pasta with leeks & fresh dill is between 20 and 35 minutes.
How many servings does Smoked Trout & Crème Fraîche Pasta provide?
4 servings
What are the main ingredients in Smoked Trout & Crème Fraîche Pasta?
Capers, Creme Fraiche, Fish, Fresh Dill, Leeks, Lemon, Lemons, Penne Pasta, Smoked Trout Ribbons, Spinach
What is the nutritional information of Smoked Trout & Crème Fraîche Pasta?
Calories: 840, Carbs: 115 grams, Fat: grams, Protein: 32.5 grams, Sugar: 11.9 grams, Salt: 1942 grams
How do I prepare Smoked Trout & Crème Fraîche Pasta?
BOILING AWAY: Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and toss through some oil to prevent sticking. SO SIMPLE!: Bowl up the loaded trout pasta. Sprinkle over the chopped dill and serve with a lemon wedge. Dive in, Chef! TROUT PASTA: Rinse the halved leeks thoroughly and finely slice. Place a pan over a medium-high heat with a drizzle of oil or a knob of butter. When hot, add the sliced leeks, the drained capers, and the lemon zest and fry for 2-3 minutes until the leeks are soft, shifting occasionally. Add the shredded spinach and fry for 2-3 minutes until wilted, shifting occasionally. Add the crème fraîche, the chopped trout, and a squeeze of lemon juice. Mix until fully combined and loosen with the reserved pasta water, if necessary. Add the cooked pasta and toss until fully coated.
What should be prepared from my kitchen to make Smoked Trout & Crème Fraîche Pasta?
Capers, Creme Fraiche, Fish, Fresh Dill, Leeks, Lemon, Lemons, Penne Pasta, Smoked Trout Ribbons, Spinach
How many calories does Smoked Trout & Crème Fraîche Pasta have?
840 calories
How much fat content does Smoked Trout & Crème Fraîche Pasta have?
grams
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