Recipe

Cream & Trout Spaghetti

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Cream & Trout Spaghetti

Spaghetti coated in a sour cream & chives sauce, served with smoked trout & pickled cucumber.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • 60ml x sour cream
  • 10g x chives – slice finely
  • ½ clove x garlic – peel, grate finely & chop
  • 150g x spaghetti
  • 80g x smoked trout – tear
  • 30g x cucumber pickle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 120ml x sour cream
  • 20g x chives – slice finely
  • 1 clove x garlic – peel, grate finely & chop
  • 300g x spaghetti
  • 160g x smoked trout – tear
  • 60g x cucumber pickle
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Step 3

Sour cream sauce: Mix together the sour cream, chives, garlic, lemon juice (1 tbsp for 4; ½ tbsp for 2) and HALF the zest. Whisk in the olive oil (1tbsp for 4; ½ tbsp for 2).

Step 4

Spaghetti: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the spaghetti cook for 5 minutes. You want it al dente, which is slightly chewy and translucent. Drain (reserving 1 tbsp for 4; ½ tbsp for 2 of water) and drizzle with a little olive oil to keep it from sticking together.

Step 5

Saucy spaghetti: Add the reserved water to the sauce (1 tbsp for 4; ½ tbsp for 2) and mix well. Then add the sauce and smoked trout to the veggie noodles and mix through.

Step 6

Serve topped with the cucumber pickle and a crack of black pepper.