Linguine, smoked trout and petit pois

Smoked trout is rich in omega 3 fatty acids, which help to keep our heart healthy and reduce inflammation, which can cause chronic disease. And it tastes delicious, too! This recipe is made using Irish Trout, which is produced sustainably to protect the environment and serve local communities.
  • Prep time:
    5 minutes
  • Cooking time:
    15 minutes
  • Serves:


Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid the pasta clumping together.

Test the pasta after nine minutes – there should still be a bit of a bite. Add the peas and cook for two to three minutes until the pasta and peas are both cooked.

Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest setting.

Add the flaked trout to the pasta and peas along with the crème fraîche and herbs, and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency.

Season with some freshly ground pepper and serve in warm bowls.


150g dried linguine

2 large handfuls petit pois, frozen

2 x 100g tins, smoked trout, drained of oil and flaked

3 tablespoons crème fraîche

1 tablespoon flat leaf parsley, chopped

1 tablespoon chives, snipped

Freshly ground black pepper


Smoked trout available from Goatsbridge Rainbow Trout 

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