Best 8 Smoked Trout Linguine With Asparagus And Lime Recipes

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Tantalize your taste buds with a culinary journey that blends the delicate flavors of smoked trout, succulent asparagus, and zesty lime in a symphony of textures and flavors. Discover the perfect recipe to gratify your palate with this enchanting smoked trout linguine dish, where each ingredient harmonizes to create an exquisite symphony of flavors. Immerse yourself in a culinary adventure as you embark on a quest to find the ideal recipe that captures the essence of this tantalizing dish.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS AND SMOKED TROUT PASTA



Asparagus and smoked trout pasta image

Fresh pasta, asparagus and smoked trout combine to make a delicious, light dinner. Add crusty bread and a green salad for a satisfying mid-week meal.

Categories     Midweek Dinner

Time 20m

Yield Serves 4

Number Of Ingredients 11

375 gram fresh egg fettuccine
1 tablespoon olive oil
1 red onion, thinly sliced
1 clove garlic, crushed
1 bunch asparagus, trimmed, cut into 4
1/2 cup white wine
1 teaspoon dijon mustard
300 millilitre cream
200 gram smoked trout slices, chopped
2 tablespoon chopped dill
crusty bread, to serve

Steps:

  • Cook pasta in a large saucepan of boiling, salted water for 4-5 minutes, according to packet instructions. Drain and keep warm.
  • Heat oil in a large frying pan on high. Saute onion and garlic for 3-4 minutes until tender.
  • Add asparagus and saute for 1-2 minutes. Stir in wine and simmer for 2-3 minutes until reduced by half. Blend in mustard and cream. Bring to boil.
  • Reduce heat and simmer for 1 minute. Stir through trout and dill. Toss sauce through hot pasta. Season to taste and serve with crusty bread.

Nutrition Facts : ServingSize Serves 4

ASPARAGUS FRITTATA WITH SMOKED TROUT



Asparagus Frittata With Smoked Trout image

Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.

Provided by Martha Rose Shulman

Time 45m

Yield Makes one 10-inch frittata

Number Of Ingredients 8

3/4 pound asparagus, woody ends snapped off, cut in 1/2-inch lengths
8 large eggs
1/2 teaspoon salt, preferably kosher salt, or to taste
A few twists of the pepper mill
3 tablespoons low-fat milk or regular milk, to taste
1/2 pound smoked trout, diced or broken into small pieces
3 tablespoons chopped chives
1 tablespoon olive oil

Steps:

  • Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
  • Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
  • Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, preheat the broiler.
  • Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.

ASPARAGUS LINGUINE



Asparagus Linguine image

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

GARLIC ASPARAGUS WITH LIME



Garlic Asparagus with Lime image

This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top.

Provided by Crystian

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 7

1 teaspoon butter
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
¼ lime, juiced
salt and pepper to taste

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 7.2 g, Cholesterol 2.7 mg, Fat 4.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 11.2 mg, Sugar 2.6 g

SMOKED TROUT & PEA PASTA



Smoked trout & pea pasta image

A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 5

175g fusilli or other pasta
100g frozen peas
125g pack smoked trout fillets
3 rounded tbsp 0% Greek yogurt
2 rounded tsp horseradish sauce

Steps:

  • Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
  • Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.

Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium

FETTUCCINE, SMOKED TROUT AND ASPARAGUS



Fettuccine, Smoked Trout And Asparagus image

Provided by Florence Fabricant

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 pound medium asparagus
2 tablespoons unsalted butter
1 tablespoon minced shallots
1 1/2 cups heavy cream
1 smoked trout, skinned, boned and broken in chunks
Salt and freshly ground black pepper
1 teaspoon fresh lemon juice
1 pound fresh fettuccine
1 tablespoon chopped fresh dill

Steps:

  • Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
  • Place the asparagus in a steamer or a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Refresh the asparagus under cold running water. Dry them well.
  • Bring a large pot of water to a boil.
  • Meanwhile, melt the butter in a large skillet. Add the shallots and saute over low heat until soft but not brown, about three minutes. Stir in the cream and simmer about five minutes, until the mixture starts to thicken. Add the trout and the asparagus. Remove from heat and season to taste with salt and pepper. Stir in the lemon juice.
  • When the water is boiling, add the fettuccine and boil about three minutes. Drain well and transfer to a warm serving dish. Reheat the contents of the skillet and pour over the fettuccine. Toss well. Scatter the dill on top and serve.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 28 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 16 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams

SMOKED TROUT AND PESTO LINGUINE



Smoked Trout and Pesto Linguine image

I found this recipe on the net and have made it twice now. It's super quick and easy to make and has a nice, delicate flavour. For two people I used the listed quantity of sauce, 275g of pasta, bottled Barilla pesto and a 100g packet of sliced smoked ocean trout. I imagine an even better result would be achieved using home-made pesto and smoked trout fillets, and plan to try it with these next time along with a little fresh basil for added colour and maybe a sprinkling of toasted pine nuts. I personally prefer a little less lemon, so this time cut it back to just over a half and my SO squeezed the remainder over his meal. Parmesan is optional, but recommended. The ten minutes preparation time includes boiling the water. Recipe from the Scotsman, courtesy of Shapes Restaurant in Edinburgh.

Provided by Soobeeoz

Categories     Trout

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces linguine
4 small smoked trout fillets
2 tablespoons pesto sauce
2 tablespoons creme fraiche
1 lemon, juice of
fresh ground black pepper
freshly grated parmesan cheese

Steps:

  • Boil the linguine in a pan of salted boiling water according to the instructions on the packet. Meanwhile, flake the smoked trout fillets.
  • Drain the linguine and fold the trout through the pasta along with two tablespoons of the pesto, two tablespoons of the crème fraiche and the lemon juice. Season with freshly ground black pepper. Sprinkle a grating of fresh Parmesan cheese over the top.

SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING



Smoked trout, horseradish & asparagus vol-au-vent filling image

Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 25m

Yield Makes enough to fill 10 vol-au-vent cases

Number Of Ingredients 7

10 vol-au-vent cases (see 'goes well with')
200g smoked trout
1-2 tsp horseradish sauce (depending on the strength)
6 tbsp crème fraîche
1 heaped tbsp chopped dill , plus extra sprigs to serve
squeeze lemon juice
10 short asparagus spears, trimmed

Steps:

  • Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
  • Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
  • Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.

Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

Tips:

  • Choose the right trout: Look for fresh or frozen trout fillets that are firm and have a mild, sweet flavor. Avoid fillets that are discolored or have an off smell.
  • Smoke the trout properly: If you're smoking the trout yourself, make sure to use a smoker that is designed for fish. Follow the manufacturer's instructions for smoking the trout, and cook it until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Use high-quality ingredients: The other ingredients in the dish, such as the asparagus, lime, and cream, should also be of high quality. Fresh, seasonal ingredients will give the dish the best flavor.
  • Don't overcook the asparagus: Asparagus should be cooked until it is tender-crisp. Overcooked asparagus will be mushy and flavorless.
  • Garnish the dish with fresh herbs: Fresh herbs, such as chives, dill, or parsley, will add a pop of color and flavor to the dish.

Conclusion:

Smoked trout linguine with asparagus and lime is a delicious and elegant dish that is perfect for a special occasion. The combination of smoky trout, tender asparagus, and tangy lime is sure to please everyone at your table. This dish is also relatively easy to make, so it's a great choice for busy weeknights.

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