LOCALY GROWN IN MANITOBA CANADA!
Smoked Trout Linguini
Cook & Prep Time = 30 minutes
A beautifully balanced dish that brings together the delicate smokiness of hickory smoked trout with the silky texture of al dente linguini.
Tender chunks of our hickory smoked trout tossed in a light garlic-infused cream sauce with a hint of citrus and fresh herbs, it’s a simple yet sophisticated pasta that highlights the natural flavour of our trout in every bite.
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300g (10 oz) linguini
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200g (7 oz) hot-smoked trout fillets, skin removed and flaked
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2 tbsp olive oil or unsalted butter
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3 cloves garlic, minced
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1 small shallot, finely chopped (optional)
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1/2 cup dry white wine (or vegetable/chicken stock)
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3/4 cup heavy cream (or substitute with crème fraîche)
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Zest of 1 lemon
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Juice of 1/2 lemon (to taste)
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2 tbsp fresh dill or parsley, chopped
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Salt & freshly ground black pepper, to taste
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Optional: pinch of red pepper flakes
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Grated Parmesan cheese (optional, for serving)
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Cook the pasta
Bring a large pot of salted water to a boil. Cook linguini until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain. -
Make the base sauce
In a large skillet over medium heat, warm olive oil or butter. Add shallots (if using) and garlic. Sauté for 1–2 minutes until fragrant but not browned. -
Deglaze & reduce
Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly. -
Add cream & lemon
Stir in the cream, lemon zest, and juice. Let it simmer for another 2–3 minutes until lightly thickened. Season with salt, pepper, and red pepper flakes (if using). -
Add the trout
Gently fold in the flaked smoked trout and fresh herbs. Cook for another 1–2 minutes to warm the fish through. -
Toss pasta
Add the drained linguini to the sauce, tossing to coat evenly. If needed, add a splash of reserved pasta water to loosen the sauce. -
Plate & serve
Serve immediately with extra herbs, cracked black pepper, and Parmesan (if desired). Garnish with a lemon wedge for added brightness.
Ingredients
Enjoy!
Directions