Smoked Trout Fettuccine

  • 2 spring onions – roughly sliced
  • 4 Asparagus stems – roughly sliced
  • 75g frozen peas
  • 1 handful fresh mint leaves
  • 75g dried fettuccine
  • 75g hot smoked trout
  • 1 tbsp plain flour
  • 150ml semi-skimmed milk
  • parmesan to serve
  • olive oil



  • place the onions and asparagus in a pan with 1tbsp olive oil
  • After 3-5 mins add the frozen peas and half the mint sliced in the pan cook for a further 5 mins.
  • Put the pasta in a saucepan and cover with boiling salted water, cook according to packet instructions.
  • Stir the flour into the asparagus pan and cook for 2 mins then add the milk and bring to a simmer for 10 mns
  • Using a stick blender, puree the asparagus sauce until smooth, flake in the trout simmer for 3-5 mins.
  • Drain the pasta, reserve a cup of the cooking water, toss the pasta in the sauce (loosen with some of the cooking water if required)
  • Serve with parmesan shavings on top.
Energy (K/Cal) Protein  (g) Fat (g)
516 40 10


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