Smoked Trout And Pesto Linguine Recipes

SMOKED TROUT & PEA PASTA

Smoked trout & pea pasta image

A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes

Provided by Good Food team

Categories Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 5

Ingredients

175g fusilli or other pasta
100g frozen peas
125g pack smoked trout fillets
3 rounded tbsp 0% Greek yogurt
2 rounded tsp horseradish sauce

Steps:

Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.

Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium

SMOKED TROUT AND PESTO LINGUINE

Smoked Trout and Pesto Linguine image

I found this recipe on the net and have made it twice now. It's super quick and easy to make and has a nice, delicate flavour. For two people I used the listed quantity of sauce, 275g of pasta, bottled Barilla pesto and a 100g packet of sliced smoked ocean trout. I imagine an even better result would be achieved using home-made pesto and smoked trout fillets, and plan to try it with these next time along with a little fresh basil for added colour and maybe a sprinkling of toasted pine nuts. I personally prefer a little less lemon, so this time cut it back to just over a half and my SO squeezed the remainder over his meal. Parmesan is optional, but recommended. The ten minutes preparation time includes boiling the water. Recipe from the Scotsman, courtesy of Shapes Restaurant in Edinburgh.

Provided by Soobeeoz

Categories Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces linguine
4 small smoked trout fillets
2 tablespoons pesto sauce
2 tablespoons creme fraiche
1 lemon, juice of
fresh ground black pepper
freshly grated parmesan cheese

Steps:

Boil the linguine in a pan of salted boiling water according to the instructions on the packet. Meanwhile, flake the smoked trout fillets.
Drain the linguine and fold the trout through the pasta along with two tablespoons of the pesto, two tablespoons of the crème fraiche and the lemon juice. Season with freshly ground black pepper. Sprinkle a grating of fresh Parmesan cheese over the top.

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