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Smoked Trout Pasta

2 servings
Prep info
20 min debone trout + 20 min prep + 10 min cook
Prep time
Not set
Cook time
50 minutes
Time required
50 minutes
Oven preheat
Mains - Misc


  • 60 g smoked trout
  • 200 g chopped tomato (or 100g sun dried tomatoes)
  • 120 g pasta
  • 2 green onions
  • 2 T sour cream
  • 1/4 c double-strength stock (fish or shrimp, preferably)
  • 2 T whiskey
  • 1/2 T minced garlic
  • 1 t salt
  • 1/2 t pepper
  • 5 drop fish sauce (or soy sauce or oyster sauce)
  • 1/2 T chopped parsley
  • 1 t olive oil
  • 1 t butter


Flake trout into small pieces, carefully deboning; set aside in a small bowl.  Roughly chop tomatoes; set aside.  Slice green onion and mince garlic.  Roughly chop parsley and leave until the end.

Add pasta to salted boiling water, cook to desired doneness.

In a skillet, add olive oil and butter.  Add garlic and green onion and fry for about 3 minutes on medium-high heat.  Add wine, whiskey, and fish sauce.  Cook until liquid reduces slightly.  Add trout and toss for about 2 minutes, and season with a pinch of salt and pepper.  Add tomatoes, combine and heat through.

In a small bowl, add the sour cream, a pinch of salt and pepper, and 1 T of the boiling pasta water and mix to a smooth texture.  Add to the frying pan.  Taste and season accordingly.

When pasta is cooked, drain and put back in pot.  Add sauce to the pasta; combine over low heat. 

Finally, add chopped parsley, taste, and season again if necessary.  Serve & enjoy!


SJ Note 24 Oct 2009: This has potential, but needs some help.  It was too liquidy, so I've adjusted that some; it needed a *lot* of salt and pepper at the table, so I've adjusted that.  The original calls for sundried tomatoes, but doesn't have a rehydrating step; I just used fresh tomatoes because that's what we had on hand.  I don't know if drying and then rehydrating the tomatoes adds some flavor that fresh doesn't have, or what.  Probably need to continue to tweak the recipe in future incarnations.