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Categories:Viewed: 1 - Published at: 8 years ago
Ingredients
- 13 ounces fettuccine fresh
- 1 tablespoon olive oil
- 1 fennel bulb finely sliced
- 1 red onion finely sliced
- 1 lemon zested and juiced
- 1 ounce capers rinsed
- 7 ounces trout fillet smoked, bones removed, flesh flaked
- 1/4 cup greek yogurt
- 1/2 cup fresh dill chopped
- lemon wedges to serve
Method
- Cook fettuccine in boiling salted water until al dente. Drain.
- Meanwhile, heat oil in a large frying pan over medium heat. Saute fennel, onion and lemon zest for 3-5 mins, until tender. Add capers. Add pasta, smoked trout, yogurt, dill and lemon juice and toss to combine. Season.
- Serve with lemon wedges.
