Fettuccini Tossed with Smoked Native Trout

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Fettuccini Tossed with Smoked Native Trout

This dish uses our Vermont trout and is delicious as a first course or an entrée. –Longwood Inn, Marlboro, Vermont

Yield: Serves 6-8 as appetizer


  • 2 quarts salted water
  • 1 pound fresh or packaged fettuccini
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon capers
  • 1 teaspoon chopped shallots
  • 1 small jar (4 ounces) sliced roasted sweet peppers
  • I small tomato, chopped
  • 1/2 cup white wine
  • 2 whole smoked trout, skinned, boned, and sliced into 1-inch strips
  • 1 cup heavy cream
  • 2 ounces pine nuts
  • Fresh grated black pepper
  • Fresh grated Parmesan cheese


Bring water to a boil and cook fettuccini as directed. In 12-inch sauté pan melt butter with olive oil; add capers, shallots, sweet peppers, tomato, and wine; sauté rapidly for 3-4 minutes. Add trout and heavy cream. Reduce heat and let simmer 4 minutes to slightly thicken. Toss with hot drained fettuccini, sprinkle with pine nuts, and serve on warm plates. Put pepper and cheese on right before serving.

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