Orecchiette with Herb Smoked Trout and a Chive Cream Sauce

Smoked Trout has a subtle, soft flavour, which goes very well with Orecchiette and Chive Cream Sauce.

Makes 4 Portions
Prep: 10 minutes
Cook: 25minutes


Smoked Trout

  • 2 * 200-250g native brown trout's (normal trout will do if not available)
  • 1 large sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 2 tbsp. saw dust


  • 300g dried orrechiette
  • 1 tbsp. olive oil
  • Pinch Maldon salt

Chive Cream Sauce

  • 1 garlic clove, crushed
  • 4 tbsp. chives, chopped
  • 120g mange tout, cut into 3
  • 2 small plum or vine tomatoes, diced
  • 50 g pine nuts, toasted
  • 300ml double cream


  1. Smoked Trout: Place some foil on the bottom of a wok, large steamer or smoker and place the sawdust and herbs on it, cover it with a lid and place over a moderate heat. When the mixture begins to smoke place a rack in it or the top over the steamer and place the trout on it and cover. Cook the trout 20-30 minutes on a low temperature and then turn over and cook for a further 8 minutes. When the trout is cooked it eyes will look opaque and the skin will be a little golden and it will be soft to touch. Remove the trout and cool a little, then with a small knife peel away the skin. To remove the flesh from the bones push it away with the small knife working from the centre indentation in the fish to the botto, then remove the small bones which lye along the length of its body by pushing them out with a small knife then push away the flesh from the top half, repeat this for both sides and discard the bones. If preparing in advance place the fish refrigerator covered.
  2. Orecchiette: Place 1 litre of water in a sauce pan and bring to the boil, add the salt, olive oil and cook for 10 minutes stirring occasionally. The pasta is cooked when it is aldente (soft but with a bite). Strain the pasta and set aside if serving immediately or refresh it in cold water and refrigerate it until ready to serve.
  3. Cream chive Sauce: Place the cream in a large saucepan with the garlic and mange tout and bring to alight simmer add the remaining ingredients pasta and trout and mix together well so that the sauce coats the pasta and the ingredients are well distributed and hot. Serve hot or cold.
  • Smoked trout is also good for making potted trout. Place the flaked trout into ramekins anf pour over clarified butter and leave to set for at least 6 hours in the refigerator. Serve with slices of rye bread or brown toast.