4 hot smoked trout, boned and flaked
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 1/4 cup (300 ml) 1/2 pint whipping cream
1 lb (450 g) fresh or dried fettucine
pinch each of salt, black pepper and ground mace
1 teaspoon red lumpfish roe to garnish (optional)
1 tablespoon chopped parsley
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon olive oil
1 1/4 cup (300 ml) 1/2 pint whipping cream
1 lb (450 g) fresh or dried fettucine
pinch each of salt, black pepper and ground mace
1 teaspoon red lumpfish roe to garnish (optional)
1 tablespoon chopped parsley
method
1. Soften the onion and garlic in the oil then add the flaked trout flesh.
2. Cook the pasta until al dente in plenty of boiling water and drain.
3. Add to the trout mixture, season to taste with the salt, pepper and mace then pour on the cream.
4. Toss together over a high heat for 1 minute and serve sprinkled with chopped parsley and red lumpfish roe, if wished.
2. Cook the pasta until al dente in plenty of boiling water and drain.
3. Add to the trout mixture, season to taste with the salt, pepper and mace then pour on the cream.
4. Toss together over a high heat for 1 minute and serve sprinkled with chopped parsley and red lumpfish roe, if wished.
serving amount
serves 4
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