Smoked trout and dill cream spaghetti

Name: Smoked trout and dill cream spaghetti
Total time: 20 min
Cuisine: British
Ingredients: 350g dried spaghetti; 30g butter; 2 shallots, finely chopped; 200ml double cream; 1 lemon, zest and juice; 200g hot smoked trout, flaked; 2 tbsp fresh dill, chopped; 30g mature cheddar, grated

Silky smoked trout and fresh dill in a lemony cream sauce. Small, rich portions that taste special.

Time20 min
LevelEasy
Costabout £2.25 a head

4 servings

Ingredients

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350 gdried spaghetti
30 gbutter
2shallotsfinely chopped
200 mldouble cream
1lemonzest and juice
200 ghot smoked troutflaked
2 tbspfresh dillchopped
30 gmature cheddargrated

Method

1
Cook the spaghetti in boiling salted water for 10 minutes. Save a mugful of water, then drain.
10 min
2
Melt the butter in a large frying pan. Soften the shallots for 4 minutes.
4 min
3
Pour in the cream and add the lemon zest. Simmer for 3 minutes until slightly thickened.
3 min
4
Add the spaghetti, lemon juice and a splash of pasta water. Toss until glossy.
5
Fold in the trout and most of the dill gently, so it stays in flakes.
6
Serve topped with the cheese and the last of the dill.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.