Smoked Trout and Dill Pasta Recipe:
[Serves 4]
INGREDIENTS
300g linguine pasta
200g smoked trout, chopped
45ml chopped fresh dill
250ml cream
60ml grated Parmesan
5ml lemon rind
30ml lemon juice
salt and pepper
METHOD:
Cook the pasta in a large saucepan of boiling, salted water until al dente.
Drain and return to the pan.
Add the rest of the ingredients and cook over a low heat for 1 to 2 minutes until heated through.
Season with salt and pepper and serve immediately.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
