- 400g Linguine (or other long pasta)
- 15g/1 Tablespoon Unsalted Butter
- 2 Garlic Cloves (finely sliced)
- Zest of 1 Lemon
- 1 Tablespoon Wholegrain Mustard
- 250ml/1 Cup Heavy Cream
- 1-2 Tablespoons Lemon Juice
- Sea Salt and Black Pepper
- 200g Fillet of Smoked Trout (or Salmon)
- Handful of Chopped Italian Parsley (and/or Chives)
- Large Handful of (Toasted) Slivered Almonds
Place a large pot of water on to boil for the pasta.
While you’re waiting for the water to come to the boil, place the cream, lemon zest and mustard into a small mixing bowl. Season with a little sea salt and black pepper, stir to combine and then set aside for the moment.
Flake the smoked trout and also set aside.
When the pasta water has come to the boil, stir in some sea salt and add the pasta, cooking until al dente.
While the pasta is cooking, place a frypan over low/medium heat. Add the butter to the pan and when the butter has stopped foaming, add the garlic and fry gently for a couple of minutes. Now stir in the cream mixture and allow to simmer gently for about 5 minutes, until slightly thickened. Stir in the lemon juice and the flaked smoked trout and continue to cook for another minute or two, until the trout is warmed through. Check for seasoning and adjust with sea salt, pepper or lemon juice if required.
When the pasta is cooked, drain and add it to the sauce, stirring gently to coat each strand.
Place into bowls or a serving dish and top with the fresh, chopped herbs and toasted almonds. Serve immediately.
Perfect with a glass of white wine and a loaf of crusty Italian bread on the side.