Farfalle with Smoked Trout in a Dill & Vodka Sauce
- 400 g/14 oz./3 ½ cups farfalle
- 150 g/5 oz. smoked trout
- 2 tsp lemon juice
- 200 ml/7 fl oz./ ¾ cup double/heavy cream
- 2 tsp wholegrain mustard
- 2 tbsp. freshly chopped dill
- 4 tbsp. vodka
- salt and freshly ground black pepper
- dill sprigs, to garnish
Bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions. or until al dente.
Meanwhile. cut the smoked trout into thin slivers using scissors. Sprinkle lightly with the lemon juice and reserve.
Place the cream. mustard. chopped dill and vodka in a small pan. Season lightly with salt and pepper. Bring the contents of the pan to the boil and simmer gently for 2-3 minutes until slightly thickened.
Drain the cooked pasta thoroughly. then return to the pan. Add the smoked trout to the dill and vodka sauce. then pour over the pasta. Toss gently until the pasta is coated and the trout evenly mixed.
Spoon into a warmed serving dish or onto individual plates. Garnish with sprigs of dill and serve immediately.
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