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Smoked Trout Pasta With Creamy Dill Sauce

National Lemon Juice Day!

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Recipe by: woolworths.com.au

Serves 4


  • 400g fresh linguine
  • 6 tablespoon crème fraîche
  • 1 tablespoon lemon juice
  • 1 handful dill, finely chopped
  • 2 skinless smoked trout fillets, about 125 g each
  • 2 spring onions, chopped
  • 1 pinch salt
  • 1 pinch pepper


  1. Cook the linguine according to the pack instructions.
  2. Meanwhile, mix together the crème fraîche, lemon juice and dill to make a smooth sauce. Break the trout into bite-sized pieces.
  3. Drain the pasta, reserving a little of the cooking water. Return to the pan and stir through the sauce, trout and spring onions. Season well and add a little of the reserved cooking water to loosen. Serve immediately with extra dill scattered over.
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