This is such a beautiful pasta dish that is full of flavour and requires such little attention. The luscious, buttery and velvety pasta sauce is ready before your pasta even cooks and the sharp flavours that are offered from the rich Woodbridge hot smoked trout, that has been traditionally hand smoked, are complimented so perfectly by the lemon, butter and dill. Make sure you slowly incorporate your pasta water and cheese to get that glossy and silky texture.

Serves: 4  |  Time: 15mins


2x 150g Woodbridge Hot Smoked Trout torn into medium sized pieces
250g linguine pasta
1 tablespoon olive oil
1 shallot finely diced
4 garlic cloves crushed
100g salted butter
1/2 cup lemon juice
1/2 cup pasta water
200g pecorino romano
Salt and pepper to taste
1 handful fresh dill


Begin by cooking your linguine in a large pot of heavily salted boiling hot water. Follow the instructions on the back of the pasta packet for el dente pasta and drain your pasta 2 minutes before the suggested cooking time as it will continue to cook when we stir it through the sauce. Reserve 1/2 – 1 cup of pasta water.

In a large deep dish fry pan on a low heat, bring the olive oil to heat. Combine your shallots and garlic to the pan and fry for 3- 5 minutes or until they are fragrant and translucent.

In the same dish on the same heat, add the butter and stir until it is all melted. Add the lemon juice to the pan and keep on a low simmer for roughly 5 minutes or until the pasta is ready.

Add the pasta to the sauce and slowly incorporate your cheese and pasta water, stirring into the sauce until a velvety and smooth sauce forms. If your sauce is a little dry add some more pasta water.

Take the pasta off the heat and stir through the smoked trout. Add a big pinch of pepper and salt, sprinkling of fresh dill and squeeze of lemon.

Serve your pasta immediately and serve with an extra sprinkling of cheese. Enjoy!