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Smoked trout and pasta salad recipe

Smoked trout and pasta salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Seafood pasta salad

Tempt your family with this delicious heart-healthy pasta salad. If you wait until the last minute to add the rocket leaves, it wo't spoil if anyone's late home.

2 people made this

IngredientsServes: 4

  • 1 red pepper, seeded and quartered
  • 1 yellow pepper, seeded and quartered
  • 280 g (10 oz) penne rigati (ridged penne) or other pasta shapes
  • 2 smoked trout fillets, about 140 g (5 oz) each
  • 1 orange
  • 1 large avocado
  • 2 spring onions, sliced
  • 2 tbsp bottled capers, well drained
  • 50 g (1¾ oz) rocket leaves
  • Dill and lemon dressing
  • 4 tbsp fromage frais
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp chopped fresh dill
  • ½ tsp caster sugar
  • salt and pepper

MethodPrep:40min ›Ready in:40min

  1. Preheat the grill to high. Place the peppers on the grill rack, skin side up, and grill for about 10 minutes or until the skins are blistered and blackened. Remove from the grill and place in a polythene bag. Seal and set aside to cool.
  2. Meanwhile, bring a large pan of water to the boil and add the pasta shapes. Cook for 10–12 minutes, or according to the packet instructions, until al dente. Drain, rinse under cold running water and drain well again. Tip the pasta into a large salad bowl.
  3. Flake the trout fillets into bite-sized pieces, discarding the skin and any bones. Cut all the skin and pith from the orange and cut out the segments from between the membranes. Halve the segments. Halve, stone and peel the avocado, and cut into small chunks. Mix together the dressing ingredients and season with salt and pepper to taste.
  4. Peel the peppers and cut them into strips. Add the peppers to the pasta together with the trout, orange, avocado, spring onions and capers. Add the dressing and toss gently but thoroughly. Just before serving, toss the rocket leaves into the salad.

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A staple in spring and summer at Alexander Valley Vineyards winery in California’s Sonoma County, this salad is a wine lover’s friend. In fact, the recipe was specifically designed to pair with the winery’s Rosé of Sangiovese, which our wine writer Barbara Barrielle describes as “sunshine in a bottle.”

And although we have to agree that the combination of the Alexander Valley Vineyards wine and this salad recipe with smoked trout sounds better than a gentle summer breeze, we have to say that this recipe is any dry Rosé’s best friend, be it a wine from Provence or California. (Here are some of my favorite dry Rosés for summertime and salads.)

Pasta salad with smoked trout is a classic

This pasta salad is based on one of my favorite recipes that I make very often: the original orzo salad with smoked trout. In the model I still have artichoke hearts and fresh mint in it. But I also vary it often, depending on what is in the refrigerator at the moment. But the basic ingredients always stay the same: smoked trout, lemon, capers and rocket. And since it’s a pasta salad, they belong too Barley Reisnudeln (Risoni) always in. But you can be economical, because I want it to be a salad with noodles and not noodles with salad.

1. Before you start cooking, make sure that all your prep is done and to hand, as this pasta will come together very quickly.

2. Cook the pasta in plenty of salted water until it is al dente. Don't discard the pasta cooking water.

3. While the pasta cooks, heat a splash of olive oil in a large frying pan over medium heat. Add the pancetta and cook until crisp. Remove from the pan and set aside.

4. Add the sliced eschalots and garlic and cook over a medium heat until they pick up some colour. Add the spinach, fry until wilted, season. Add the wine, bring to the boil and bubble for one minute. Take off the heat.

5. Add the chunks of trout, creme fraiche and about 60 millilitres of the pasta cooking water. Stir through gently, being careful not to break up the trout.

6. Quickly drain the pasta, add to the pan and place back over the heat. Add the parsley and toss through gently, keeping the trout in large pieces. Squeeze over the lemon, splash in a little oil, season with salt and pepper and toss through. Serve with the crisp pancetta pieces on top and a sprinkling of dried chilli flakes.

When cooking pasta, it is always important to generously salt the water. If you don't, it can taste flat and you can never get the same result seasoning after it's cooked.

The key to this recipe is to work speedily, you really don't want to cook out the sauce, just bring it together so that it coats and dresses the pasta. The fraiche will gently melt and the warm pennette will take up the sauce.

Creamy Smoked Ocean Trout Pasta

Wow! Hasn’t the weather turned in Perth? I was getting pretty sick of the constant 35+ degree days but when we had a dip in temperature last week and some rain, it made me a little sad to think that summer has finally ended. Barbecues will now be few and far between since a downpour can be reasonably expected to happen. I think we had more rain overnight than for all of January and February!

With the cool-down comes a change in eating and cooking habits which I must admit I’m glad for. Summer salads and grills are great but I do like being able to throw a stew together in the slow cooker or make hearty soups in the Thermomix which can be served up ‘soup’er quickly. Winter is definitely a time for fuss free cooking and given how hectic 2014 has been so far, quick and easy will be my theme for a while.

So for another recipe to contribute to the Huon Bloggers Challenge (#huonsalmon), I decided to make one that would give any of Jamie’s 15-Minute meals a run for their money: Creamy Smoked Ocean Trout Pasta. It’s my go-to recipe for whenever my hubby wants a cream based pasta. I add different ingredients according to his whim, but on this occasion, Huon’s Hot Smoked Ocean Trout was screaming out to be smothered in a creamy sauce.

I am not super health conscious but if there’s a way to reduce fat or sugar and not at the expense of good taste and texture, then you can bet I’ll find it. For creamy dishes, I don’t go past Bulla’s light cooking cream. It’s brilliant stuff! Of course, you can use regular full-fat cream if going light is not a concern. I use either depending on what I have on hand sometimes and I’d be hard pressed to pick which gives a creamier result.

This dish is all about the smoked ocean trout so I don’t think there’s any need to add vegetables to the equation but a bit of asparagus would add some fresh colour and flavour so by all mean, please do :) I had some lovely leftover salmon roe (I used most for my Chirashi Zushi) to finish the dish off, which imparted little bursts of saltiness.

I’ve always been a fan of smoked salmon but I think I’ll consider using smoked ocean trout in place more often. Just delicious!

Jamie Oliver’s Fettuccine with Smoked Trout, Asparagus and Peas

The sauce is very easy, no fuss, for maximum results. Hot smoked trout really lifts the flavour, adding piquancy. You could smoke the trout fillets yourself, using the process I have written about for salmon. I have perfected the method over the last few months. Incidentally, the basic concept came from a Jamie Oliver recipe!

Or just buy the trout if you want to keep it simple!


1 tbsp oil
1 small bunch spring onions, roughly chopped
300g asparagus (small bunch), trimmed and chopped leaving the stalks whole
300g frozen peas
1 bunch fresh mint, roughly chopped
1 tbsp plain flour
500ml milk (I used about half that amount – 250ml – as I wanted a thicker, “greener” sauce)
300g dried fettuccine
250g hot smoked trout
Juice 1/2 lemon
Parmesan for grating

Bring a saucepan of water to the boil and cook the pasta according to packet instructions.

Heat a large frying pan and add the oil. Add the spring onions, asparagus and peas and cook for a couple of minutes, add the mint. Then sift in the flour, pour in the milk and bring to the boil, simmer for 10 minutes.

Using a stick blender, puree the asparagus sauce until fairly smooth, turn the heat down to low and flake in some of the smoked trout. Add the asparagus tips and simmer for a few more minutes. Squeeze in the lemon juice and season.

Drain the pasta reserving some of the pasta water, then toss the pasta with the sauce, loosening with a splash of the cooking water if needed. Grate some parmesan over the top and then serve. I left some of the flaked trout to scatter over the dish before serving.

What ingredients to use for smoked trout pasta with endives

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

  • Smoked trout: I use a pack of smoked trout fillets which are available in most supermarkets.
  • Belgian endives: The leaves of endives are often used raw to hold smoked trout as a cold appetizer. But why not combine them both into a warm, creamy pasta? By frying the endives, the flavour becomes milder and more caramelised.
  • Pasta: I have used penne for this recipe because it’s a creamy sauce and the shape of penne holds a creamy sauce really well, but feel free to use any other type of pasta you like. However, keep in mind that not all pasta types will hold a creamy sauce.
  • Cream cheese: I prefer to use cream cheese over liquid cream as a base for a cream sauce since it makes a sauce lighter. But you can easily replace the cream cheese with cream if that’s what you have available.
  • Horseradish: I use a jar of prepared horseradish which is made from grated horseradish root, oil and vinegar. If you have an actual horseradish root, you can grate it yourself and use some of this in the dish. With its sharp mustard-like flavour, horseradish gives this smoked trout pasta recipe some extra punch. The horseradish flavour pairs really well with both smoked trout and Belgian endives.
  • Pink peppercorns: I love to use pink peppercorns as decoration with fish. The bright colour makes a dish so beautiful and adds a slight pepper/chilli flavour to the dish, but they can fast overpower a dish so don’t use too many. Also be careful with allergies!! They are related to cashews and anyone having a tree nut allergy may have an allergic reaction. More info here.

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I made this tonight using all ingredients with slightly less whitefish, we had slightly smaller fish. I substituted penne for the linguini to make it easier to eat plus, I had it on hand. Delicious!

It was more tasty than I would have thought. I found this recipe online after my eight year old insisted on having smoked whitefish - I halved the recipe for a light dinner for just two, omitted the red pepper, and added a splash of wine wine near the end and it was still very good. I will do this again with the red pepper and parsley maybe even add a few adults.

I think this is a great combination. I even tried a variation with regular whitefish and onions instead of shallots. Still good flavor. I would suggest a shade less olive oil - probably 4 would do it.

You can avoid dryness by adding pasta with some cooking water to the whitefish and finishing the pasta there. I used some tarragon instead of parsley, worked great.

Well, I won't give this a rating since I skimped on the olive oil. It was dry and not all that great. We ate it, but my husband did NOT ask for the leftovers for lunch the next day. Hee hee hee! Where gourmet is at? Good God, can't you eat food without being trendy? They are called taste buds, Willie.

This dish is very European, which is where gourmet cuisine ia at right now. Add some asparagus spears and you have a great summer dish.

Easy and Delicious Trout Recipes

Trout has a mild flavor and a tender, flaky texture that makes it surprisingly versatile. Whether you tuck it into tacos, toss it with a salad or bread it and fry it for a weeknight dinner, it’s guaranteed to become a family favorite.

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Trout grills up quickly (it only needs about 3 minutes per side) which leaves you plenty of time to fix up something to serve alongside. Bobby keeps it simple by grilling some radicchio and dressing everything with a sweet-and-tangy orange vinaigrette.

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It doesn&rsquot get quicker (or healthier) than a dinner of fish and salad. This one comes together in just 25 minutes and delivers a whopping 44 grams of protein per serving.

Breakfast Burrito with Smoked Trout

You&rsquove got to love burritos. They&rsquore so versatile. You can add almost anything to them &mdash like savory smoked trout. This one includes the creamiest-ever scrambled eggs and some fresh chives too, for a protein-packed wrap that&rsquos sure to become one of your favorite breakfasts.

Broiled Trout with Brown Butter New Orleans Sauce

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The perfect complement to smoky trout? Tangy grapefruit. We double-down on the flavor by incorporating juice and zest into our dressing &mdash and topping the salad with bright pink segments of citrus.

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Move over avocado toast, there&rsquos a new brunch special in town &mdash and it includes smoked trout and creme fraiche. Rachael uses pumpernickel bread as a base, but you can feel free to substitute whatever you have on hand.

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Sweet, smoky and deeply savory &mdash this simple, healthy dinner has it all!

Recipe Summary

  • 4 tomatoes, diced
  • 2 onions, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 3 jalapeno peppers, diced
  • 1 lime, juiced
  • ¼ teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 1 bunch fresh cilantro, finely chopped

Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.

Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill smoke for 3 hours.

Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.