Today’s recipe for pasta with smoked trout is creamy, quick, and full of flavor. You only need a few ingredients and less than 30 minutes to make it.
This smoked trout pasta is creamy, flavorful, and ready in no time. Flaky smoked trout, garlic, onion, and fresh dill are gently cooked in a light cream sauce, then tossed with wide pasta and topped with grated Parmesan. Simple ingredients, quick prep, and a delicious result.
Try more super-quick pasta recipes like Tuna Pesto Pasta or One Pot Chicken Parmesan Garlic Pasta.
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Recipe ingredients
Smoked trout is fully cooked and ready to eat. It’s sold in vacuum-sealed packs, usually in the fridge section near smoked salmon. The fillets are often skinless and easy to flake. Make Pasta with Salmon and Creme Fraiche, too.
- You can also use a whole smoked trout instead of packaged fillets. Remove the head, skin, and bones, then flake the meat. For this recipe, you’ll need about 10.5 to 12 oz (300 to 350 g) of cleaned trout, which usually means two medium whole fish. Don’t forget to check for small bones.
Cream sauce: Heavy cream, milk, fresh or frozen dill, onion, garlic, olive oil, and Parmesan.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make pasta with smoked trout?
Start cooking the pasta and make the sauce while the pasta cooks.
Step #1: Cook the onions until soft, then stir in the garlic.
Step #2: Add heavy cream and milk and simmer until slightly thickened.
Step #3: Remove from the heat, and add trout, Parmesan, dill, salt, and pepper. Stir.
Step #4: Add the pasta and toss to combine.
Store and reheat
Store leftover smoked trout pasta in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce if needed. Stir occasionally until warmed through. Avoid overheating to keep the trout tender.
This dish is not suitable for freezing.
What to serve with it?
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📖 Recipe
Pasta with Smoked Trout
Equipment
- Large pot for the pasta
- Large saucepan
Ingredients
- 1 lb wide pasta Note 1
- 10.5 to 12 oz smoked trout Note 2
- 1 tablespoon olive oil
- 1 small onion
- 2 garlic cloves
- 1 cup heavy cream
- ¼ cup milk
- 2 tablespoons dill chopped, fresh or frozen
- 2 tablespoons Parmesan freshly grated
- fine sea salt and ground black pepper
Instructions
- Pasta: Bring a large pot of water to a boil, salt it generously, then add the pasta and cook according to the package instructions. Make the sauce while the pasta cooks.1 lb wide pasta
- Cook the onions: Heat the oil in a pan. Add the finely chopped onions and a small pinch of salt. Cook over low heat for 7–8 minutes until very soft. If the pan looks dry and the onions start to stick, add a splash of water. Stir in the garlic and cook for another minute.1 tablespoon olive oil + 1 small onion + 2 garlic cloves
- Simmer cream sauce: Add the heavy cream and milk. Stir, bring to a simmer, and cook gently for 2–3 minutes until the sauce thickens slightly.1 cup heavy cream + ¼ cup milk
- Add: Remove from the heat, then stir in the dill, Parmesan, and salt and pepper to taste. Add the flaked smoked trout and mix gently.2 tablespoons dill + 2 tablespoons Parmesan + fine sea salt and ground black pepper + 10.5 to 12 oz smoked trout
- Add the drained pasta and toss to combine. Adjust the taste again with salt and pepper if necessary. Serve immediately.
Notes
- Pasta: Wide pasta like pappardelle or tagliatelle is great, but basically you can use any other pasta shapes you have.
- Smoked trout: You can also use a whole smoked trout instead of packaged fillets. Remove the head, skin, and bones, then flake the meat. For this recipe, it’s best to have 10.5 to 12 oz (300 to 350 g) of cleaned trout. That usually means you’ll need two medium whole smoked trout, depending on their size. Be sure to check for small bones before using.
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