Creamy Smoked Trout Pasta

  • Creamy Smoked Trout Pasta
  • Creamy Smoked Trout Pasta
  • Creamy Smoked Trout Pasta
Ranked: 188th

Rated 4.79 out of 5 based on 17 votes

Ingredients

  • 1 x smoked trout, flesh flaked, bones removed and skin reserved
  • 300 g pasta
  • 150 ml double cream
  • 3 x shallots, white and tender green parts
  • 3 x garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 pinch salt and freshly ground pepper to taste
  • 1 Tbls caviar
  • 2 Tbls butter

Method

Prepare your trout flakes, being careful to remove all bones and allowing the flesh to stay as chunky as possible.

Heat your oil for deep frying and deep fry the reserved skin until crispy, remove and drain well.

Cook your pasta as per instructions until al dente and drain.

heat your butter in a large pan and saute your garlic and shallots gently until translucent and the butter fragrant, add the cream and wine and allow to reduce slightly, add the trout and warm through then add the pasta and coat the pasta well.

season to taste

Serve in pasta bowls and top with shreds of crispy skin and caviar.

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  • This was so amazingly wonderful, am going to have to try it again with home made pasta, maybe with Basil mixed into the pasta dough.

    Reply

    by James Ayers on 09/12/2012, 15:35
    James Ayers
    • wholemeal spelt pasta with basil? will have to get the basil bushes revved up then … good idea though .. perhaps thos little hand made spirals using a chop stick?

      Reply

      by Helen Minns on 09/12/2012, 15:37
      Helen Minns
  • Oh my gosh, this looks devine!

    Reply

    by Emma Ahearn on 16/12/2012, 21:30
    Emma Ahearn
    • I enjoy the looks of happiness on the beloved faces I feed …

      Reply

      by Helen Minns on 16/12/2012, 21:41
      Helen Minns
  • Seriously good!

    Reply

    by Janette Barlow on 23/12/2012, 18:51
    Janette Barlow
    • something about smoky flavours and pasta that just works

      Reply

      by Helen Minns on 27/12/2012, 11:28
      Helen Minns
  • I think the trout skin crackle makes this dish. Thank you for enjoying it as much as my family does

    Reply

    by Helen Minns on 27/12/2012, 12:06
    Helen Minns
  • I like creamy pasta. I might try this recipe.

    Reply

    by Sarah Lewis on 28/12/2012, 17:09
    Sarah Lewis
    • you really should … even my son who has food neophobia will eat this with gusto. My last several years have been devoted to a therapy to relieve him of his fear of food which I call Food Immersion Therapy where he gets to know his food from seed (or sea) to plate and I am proud of how far he has come from a 4 1/2yo who could not eat anything apart from formula to a 9yo who is in love with seafood and will graze in the garden nibbling on what ever takes his fancy. He has come a long way

      Reply

      by Helen Minns on 29/12/2012, 17:32
      Helen Minns
  • Lovely! I left off the roe though ;)

    Reply

    by Lea Potts on 29/12/2012, 17:27
    Lea Potts
    • it is not everyone’s taste so I understand .. it is the trout that is the star here and snowy mountain smoked trout is top quality

      Reply

      by Helen Minns on 29/12/2012, 17:33
      Helen Minns
  • This looks so good. I’m going to try it.

    Reply

    by Beth Bannor on 03/01/2013, 14:30
    Beth Bannor
    • I hope you enjoy it as much as my family does Beth

      Reply

      by Helen Minns on 03/01/2013, 15:24
      Helen Minns
  • This looks great – a must try! I read your bio – I love that you are growing your own and using local produce – here’s to a sustainable future!

    Reply

    by Peta Warren on 08/01/2013, 09:28
    Peta Warren
    • Thank you for appreciating my locavore ethic … it makes some things hard, but the pay off is freshness and a drive to adapt to seasonal and wild foods. My passion only increases as I am pushed to learn more about what is about and how to use it. I love it!

      Reply

      by Helen Minns on 08/01/2013, 09:58
      Helen Minns
  • this was soo good. love the trout skin crackling! omnom

    Reply

    by Lachlan Minns on 10/01/2013, 14:28
    Lachlan Minns
    • the smoked trout crackle was a moment of inspired madness that just worked SO well

      Reply

      by Helen Minns on 12/02/2013, 21:53
      Helen Minns
  • More comfort food – very good stuff.

    Reply

    by Tess Hudson on 17/05/2013, 00:53
    Tess Hudson
    • I keep getting asked “when are we having trout crackle again Mum?”

      Reply

      by Helen Minns on 17/05/2013, 08:09
      Helen Minns