Smoky, meaty flakes of smoked trout are the foundation of this lively pasta. The savory-salty fish is like the bacon of the lake, with a mouthwatering umami that pairs beautifully with bright and springy flavors. Fresh fennel and shallot tangle and twirl with the linguini, all lightly coated with a silky and herby sauce of crème fraîche and tarragon. Once the weather warms up, I can't help but crave a bowl of this pasta with smoked trout. Just pour me a crisp glass of rosé, and find me a comfy chair on the porch!
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
I think it would be fair to say that this dish is inspired by pasta alla primavera, what with the bountiful herbs and peas. To add a bit more savory depth, I love the addition of smoked trout. Much like the savory nubbins of bacon (or guanciale) in spaghetti alla carbonara, the firm meaty texture of flaked trout is extremely satisfying. (Come to think of it, should smoked trout carbonara become its own thing?) The savory, salty bits of fish lightly perfume your whole bowl with a tasty smokiness.
Core Ingredients
Pasta with smoked trout is such a delight. If you're a fan of using bacon in your carbonara or pasta alla gricia, you'll likely enjoy this, too. The simplicity of these ingredients is delightful--they all come together to create pasta harmony.
Smoked Trout
While any smoked fish will taste delightful, I particularly recommend making this pasta with smoked trout because of its texture. It flakes easily and has a firmness that stand up to tossing and twirling pasta. The result is an even distribution of little smoky morsels that give you little pops of savory saltiness as you eat. A softer fish is more likely to disintegrate into the sauce. Prep tip: Don't forget to take the time to check your trout for pin-bones as you flake it.
Fresh Fennel
Fennel, to me, always sings of Springtime. It makes me think of pasta alla primavera, overflowing with tender herbs like basil and tarragon. The tender tooth of sliced fennel bulb adds a gentle tarragon-like flavor that mingles beautifully with the pasta and trout. Prep tip: Cut the bulb in half lengthwise, then use the tip of a sharp knife to cut out the triangular woody core. If you're having trouble with this, cut each half lengthwise again, which will expose the core more and make it easier to remove.
Basic Method
Lightly Caramelize Fennel and Shallot
Add your fennel and shallot to the hot olive oil and let them soften in your skillet with out fussing. Letting them sit gives the bottom layer prolonged direct contact with the hot pan, which causes them to brown and lightly caramelize. Too much stirring decreases that pan contact, preventing browning. Letting them brown creates a lovely nutty depth that adds an important base note to the flavors.
Adjusting Final Seasoning
Once all the ingredients are tossed in the skillet, double check the seasoning and add more salt, freshly ground black pepper, and lemon juice as needed.In recipes like this smoked trout pasta, where the sauce is very light instead of thick or creamy, it's extra important to have enough salt and acidity. Different brands of smoked trout are going to have different saltiness levels, so how much salt you need will vary. If your pasta is very savory, add more lemon juice, which will wake up all the flavors of the dish.
Expert Tips and Tricks
Ingredient Swaps
- Smoked Trout: If you don't care for smoked trout (or don't care to fuss with pin bones) try any other hot smoked fish. Smoked salmon works wonderfully, as do the various types of smoked tinned fish available. Just keep in mind that many types of smoked fish are going to me more delicate than the trout, so use a gentle hand when adding to the pasta, or you risk turning it into a paste.
- Tarragon: Tarragon has a much more pronounced licorice flavor than cooked fresh fennel, so you may want to swap it out if you're not a fan. Fresh basil or dill are my two favorite alternatives. Parsley is another good option.
- Frozen Peas: Frozen shelled edamame is an easy 1:1 swap for frozen peas. If the season is right, you can also use sliced snap peas or shelled fresh English peas. If you're a fan of asparagus, use that! Just snap off the woody parts of the stem and cut each stalk into pieces about the size of an English pea.
What to Avoid
- Over-Cooking Pasta: Whenever you're finishing your pasta in a skillet it's important to remember that it will keep cooking as you toss and sauce it. To make sure you don't over-cook your pasta, check its doneness about 2 minutes sooner than the package indicates, and pull it out of the water right before it's perfect.
- Over-Salting (Smoked trout can be salty!): Taste your smoked fish before you start cooking to see how salty it is. Some are straightforward and balanced, others can be quite salty. If you know which you're working with before you start cooking you'll know whether to be generous or restrained with your seasoning as the vegetables cook.
- Forgetting to Save Pasta Water: It's always important to save your pasta water, but especially so for this smoked trout pasta recipe. The starches in the water emulsify with the olive oil and crème fraîche, which is how the sauce stays silky instead of sticky or oily.
Why this Recipe Works
- A range of textures: Perfectly al dente pasta, tender yet toothsome fennel and peas, and the firm bite of smoked trout make each bite slightly different and wholly satisfying.
- Balanced flavors: Savory-salty smoked trout gives you that satisfying umami that makes your mouth water. The light tang of crème fraîche and lemon, plus freshness of tarragon, balances the savoriness and keeps you coming back for another bite.
- Glossy, not gloopy: Unlike a gloopy cream sauce, a dollop of crème fraîche melts into the pan and lightly coats everything with silky creaminess. It adds a hint of creaminess without overshadowing the rest of the flavors.
FAQs
Generally it's fine for about 5 days if properly refrigerated, but it depends on how the fish was smoked and cured. In addition to the obvious signs of mold, take note of any changes in smell or texture, as those are also signs of spoilage.
Yes. Wrap it well to prevent freezer burn and consume within about 3 months for best flavor. Keep in mind, as with anything frozen at home, any water within your food will form fairly large ice crystals. These sharp crystals may affect the texture of the fish as it thaws. It will still be edible, but may have a softer texture than before it was frozen.
Try hot smoked salmon, smoked herring, or even canned smoked sardines. Canned smoked tuna is also a great option. If you're not a fan of fish, use crisped up bacon!
Looking for more easy pasta recipes? These are some of my favorites!
Sardinian Sausage Ragù (Pasta alla Campidanese)
Blistered Tomato Pesto with Toasted Almonds and Anchovies
Pasta with Cabbage, Caraway, and Dill (Russian Piroshki Pasta)
Red Wine Mushroom Ragù with Pappardelle (veg/vegan)
Gruyere and Herb Pasta Frittata
Recipe: Pasta with Smoked Trout, Shaved Fennel, and Tarragon
Ingredients
- Extra virgin olive oil, for sauteing
- 1 cup thinly sliced fennel bulb, About ½ small head; Reserve the green fronds for garnish
- 1 medium shallot or ¼ medium onion, thinly sliced
- Kosher salt and black pepper
- 4 ounces dried long pasta, such as linguini
- ¼ cup thawed frozen peas or edamame, See Extra Notes, below
- 1 tablespoon crème fraîche
- 1 teaspoon lemon zest plus 1 tablespoon juice, Plus wedges, to serve
- 2 ounces smoked trout, broken into rough ½-inch flakes, Skin and pin-bones removed
- 1 tablespoon chopped fresh tarragon or other delicate herb, Plus more, to serve
Preparation
- Step 1In a large skillet over medium heat, bring a generous slosh of oil to a shimmer. Add the fennel, onion, and a pinch of salt and cook, stirring once or twice, until the vegetables are softened and beginning to brown, 3 to 5 minutes. Set aside off heat until the pasta is cooked.
- Step 2While you are cooking the fennel, bring a large pot of generously salted water to a boil. Cook your pasta to al dente, keeping in mind that a proper al dente is often as much as 2 minutes less than indicated on the package. When the pasta is finished cooking, reserve 1 cup of pasta water, drain, and add the pasta to the skillet with the fennel and onion.
- Step 3Add the peas and 4 tablespoons of the reserved pasta water. Return the skillet to medium heat and stir until the onion-fennel mixture is reheated and evenly distributed with the pasta.
- Step 4Remove from heat and stir in the crème fraîche, lemon zest and juice, trout, and chopped herbs. Add pasta water as needed until you reach your preferred consistency. Taste and adjust seasoning with salt, pepper, and lemon juice. Garnish with more herbs and serve with lemon wedges on the side. If available, garnish with the fennel fronds.
Extra Notes:
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
Leave a Reply