Fettuccine Smoked Trout And Asparagus Recipes

SMOKED TROUT & PEA PASTA

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.

ASPARAGUS AND SMOKED TROUT PASTA

Steps:

• Cook pasta in a large saucepan of boiling, salted water for 4-5 minutes, according to packet instructions. Drain and keep warm.
• Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 minutes until tender.
• Add asparagus and saute for 1-2 minutes. Stir in wine and simmer for 2-3 minutes until reduced by half. Blend in mustard and cream. Bring to boil.
• Reduce heat and simmer for 1 minute. Stir through trout and dill. Toss sauce through hot pasta. Season to taste and serve with crusty bread.

ASPARAGUS, SMOKED TROUT AND POACHED EGG ON TOAST

Steps:

• Bring a large deep pan filled with water to the boil, add the vinegar, lower the heat, then carefully crack each egg into the pan, making sure they're spaced apart. Cook gently for 3 minutes, then remove to a plate with a slotted spoon.
• Meanwhile, blanch the asparagus in another pan of boiling salted water for 1 minute. Drain, then slice the spears into 1.5cm pieces.
• Stir the asparagus and trout together, then spoon over the toast slices. Top each with a poached egg and season well. Serve with lemon wedges to squeeze over.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SPRING PASTA WITH ASPARAGUS, PEAS, SMOKED TROUT AND LEMON

Steps:

• Cook linguine or fettuccine in a large saucepan of boiling salted water following packet instructions or until just tender. Add asparagus and baby peas in the last 2 minutes of cooking. Drain and return to the pan.
• Add smoked trout, lemon rind, lemon juice and olive oil to the pasta in the pan. Season with salt and pepper and toss to combine.

SPRING STROGANOFF

Steps:

• Cook pasta according to package directions, adding asparagus and peas the last 2 minutes of cooking; drain.
• Meanwhile, trim fat from meat. Thinly slice meat across the grain into bite-size strips and season with 1/4 tsp. kosher salt. In a 10-inch skillet melt 1 Tbsp. of the butter. Brown meat, half at a time, turning once. Remove meat from skillet; cover to keep warm.
• In the same skillet melt the remaining 1 Tbsp. butter. Cook mushrooms, green onions, and garlic over medium-high 3 minutes, stirring occasionally. Add wine; cook and stir until bubbly, scraping browned bits from bottom of pan. Stir in meat and beef broth.

SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING

Steps:

• Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
• Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
• Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME

Steps:

• In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
• Cook pasta till al dente. Drain and return to pan.
• Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
• Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
• Serve in pasta bowls and garnish with chopped parsley.

PENNE WITH SMOKED TROUT AND ASPARAGUS

Steps:

• - Cook pasta in salted boiling water - Add asparagus and peas and cook until pasta is al dente, drain - Add trout, dill, horseradish and oil, tossing to combine - Serve with sour cream and dill garnish

FETTUCCINE, SMOKED TROUT AND ASPARAGUS

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
• Bring a large pot of water to a boil.
• Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
• When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

SMOKED TROUT PASTA WITH CREAMY ROAST TOMATO

Steps:

• Skin a smoked trout fillet and slice into bite-sized pieces. Add two handfuls of Rosa tomatoes to a hot pan with olive oil and pan-fry until blistered and burst. Add crushed cloves garlic to the pan, then pour in cream. Add the trout pieces and flash-fry for a minute. Fold through conchiglie pasta shells, cooked al dente, and serve warm with a little seasoning.

SPAGHETTI WITH SMOKED TROUT & LEMON

Steps:

• Bring a large saucepan of salted water to the boil and cook the pasta according to pack instructions or until just tender, adding the asparagus and petit pois for the final 2 minutes of cooking time.
• Drain the pasta, reserving some of the cooking water, and vegetables and return to the pan. Add the smoked trout, lemon rind, lemon juice and 4tbsp of the reserved cooking water. Season with salt and pepper and toss to combine, then serve.

SMOKED TROUT PASTA SALAD WITH ASPARAGUS & FENNEL

Steps:

• Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add the orzo. Cook according to packet instructions, until al dente, drain, rinse and set aside.
• In a small bowl, whisk together the dressing ingredients until well combined.
• Steam the asparagus: In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam for 3 to 5 minutes, or until asparagus is tender (can easily be pierced with a knife) but still crisp and bright green. Then rinse under cold water to stop the cooking process. Set then lay them to dry on a clean kitchen towel.and then cut into thirds.
• In a large bowl, mix together the orzo, smoked trout, asparagus, fennel and radishes with the dressing and toss until well combined. Add the arugula leaves and toss again to coat.
• Divide the salad between plates and enjoy!

SMOKED TROUT AND ASPARAGUS SALAD

Steps:

• Preheat the oven to 375°F.
• Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
• Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
• Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
• For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
• Place the frisée and field greens in a large bowl. Add the croutons.
• Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
• Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
• Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
• Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
• Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
• Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
• Divide among 6 plates.
• Place a poached egg on top of each salad and garnish with the remaining chopped chives.