They say it’s not what you know, it’s who you know that counts. I’ve never really believed that until recently when I acquired three new colleagues at my day job. They’re all clever and interesting people, but one in particular has some very enviable connections and she knows how to work them. She sidled up to me on her first day and said, ‘so, I hear you know about food. Want some smoked fish?’
It turns out that she has a keen angler father who keeps her in ample stocks of beautifully smoked and meticulously boned Taupo trout. Even better for me is that she doesn’t like to eat it. The rest of us keep telling her she’s missing out, but she won’t be swayed. I think this is what’s known in the trade as a win-win. In the meantime, I’m making the most of the catch while I can.
Tagliatelle with smoked trout and mascarpone
This is one of those dishes you can put together while the water boils for the pasta. The hardest bit is not eating all the trout while you wait.
½ cup mascarpone
2 teaspoons Dijon mustard
Finely grated zest and juice of a lemon
2 teaspoons extra virgin olive oil
4 handfuls rocket
150g smoked trout
Put a large pot of water on to boil for the tagliatelle. While you’re waiting, put the mascarpone, mustard, lemon zest and juice and olive oil in a small bowl. Season well with salt and pepper, then whisk to combine and set aside. Flake the trout and stir half of it into the mascarpone mix.
When the water is boiling, add a large spoonful of salt, followed by the pasta. Cook for five minutes (or according to packet directions), then drain, reserving a tablespoon or so of the water. Return to the pot, then toss through most of the rocket and all of the mascarpone. Divide the pasta between two plates and scatter the rest of the rocket and the trout on top. Serve – and eat – immediately.
Got an angler in the family? Here are three more ways with smoked fish to help use up the catch. Failing that, I’m sure I can hook you up with some willing takers!
Nice idea for smoked trout and, let’s face it, I really love smoked trout. Many years ago I worked with a keen trout angler and I had fine supply of fish that I was quite happy to drag around to meetings in central London. I did have a few refreshing drinks one evening and left two trout in a Westminster pub. I don’t suppose they’re still there.
Oh Phil, I’m sure Westminster pubs are full of old trouts!
Lucy, what a gorgeous dish! I’ve never had smoked trout, but this would be the way to have it. I just posted my homemade handmade pasta, part of which I made into fettuccine, and it would be perfect for this!
Thank you Jean!
PS Pinned and tweeted!
Thanks for the recipe. I’m an ex-pat living in Melbourne & we can buy smoked trout over here. No more waiting for my brother to go fishing, although line caught, home marinated & smoked trout from NZ is incredibly special.