Pasta with Smoked Trout

Today’s smoked trout pasta is creamy, quick, and full of flavor. You only need a few ingredients and less than 30 minutes to make it.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Servings servings

Calories 785kcal

Author Adina

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.

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.