Creamy Smoked Ocean Trout Spaghetti
Delicate, smoky, and irresistibly creamy — this Smoked Ocean Trout Spaghetti is a modern twist on classic seafood pasta. Hot smoked ocean trout is gently folded through a silky crème fraîche sauce, balanced with the tang of capers, lemon, and fresh chives. Tossed with golden strands of San Remo spaghetti, every forkful is light yet luxurious.
Perfect for weeknights when you want something quick, or dinner parties when you need a dish that impresses without the fuss.
Recipe by Ambassador Leah Itsines
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prep time10minuti
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cook time20minuti
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serves3people
Ingredients
Method
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Cook the spaghetti in a large pot of salted boiling water according to packet instructions, until al dente. Reserve ½ cup of the cooking water before draining.
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Meanwhile, heat a splash of olive oil in a large pan over medium heat. Add the garlic, capers, caper brine, and half the chives. Sauté for 2 minutes, until fragrant.
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Stir in the crème fraîche, season lightly with salt and pepper, and bring to a gentle simmer. Add the flaked smoked trout and stir through. Taste and adjust seasoning if needed.
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Add the drained pasta to the pan along with the reserved pasta water. Squeeze over the lemon juice and toss for 2–3 minutes, allowing the pasta to absorb the sauce.
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Serve immediately, topped with the remaining chives and an extra sprinkle of pepper. Enjoy with family and friends
