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:
- Capers
- Creme Fraiche
- Fish
- Fresh Dill
- Leeks
- Lemon
- Lemons
- Penne Pasta
- Smoked Trout Ribbons
- Spinach
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
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
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
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
Smoked Trout Ribbons - 160g
Fresh Dill - 15g
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