pasta feature

(c) Jack Caffrey

The husband made me a really yummy smoked salmon pasta for my tea last night and it reminded me of this delicious recipe of Neven Maguires in Country Living magazine (styled by yours truely)...just need to get the secret recipe out of Mart now!

Trout & Baby Spinach Linguini

Serves 4

300g trout fillets
2 tsp olive oil
1 tbsp lime juice
50g baby spinach
6 spring onions, finely sliced
400g linguini
2 tbsp chopped dill
DRESSING
100ml extra virgin olive oil
1 tbsp lemon juice
100ml orange juice
1 tsp dijon mustard
1 tsp chopped chives
1 tbsp finely diced red onion
crusty bread, to serve
salt and freshly ground black pepper

Heat the grill on a high heat. Brush the trout with the oil, squeeze the lime juice over and season. Grill for 6-8 minutes and then leave to cool slightly. When cool enough to handle, remove the skin and any bones. Then flake the fish into large pieces and mix with the spinach, spring onions and half of the dill.

Next, cook the linguini in a large pan of boiling, salted water for 8-10 minutes or until al dente. Drain well.

In the meantime, prepare the dressing. Whisk all the ingredients together in a small bowl and season to taste.

Toss the dressing through the pasta and then gently toss the trout mixture through also.

Arrange the linguini on serving plates, garnish with the remaining dill and serve with crusty bread.