Beech Smoked Trout Spaghetti

Beech Smoked Trout Spaghetti
Fishboxer Fishbox HQ from Muir of Ord

Seafood and pasta is a wonderful combination - The creaminess of the sauce works fantastically with the deep, smoky flavour of your delicious smoked trout in this indulgent recipe...


  • 250g spaghetti 
  • 2 tbsp salted butter
  • 1 leek
  • 1/3 cup dry white wine
  • 1 cup double cream
  • 1/3 cup fresh lemon juice
  • 1 Packet of Luss Finest Beech Smoked Trout
  • 2 tbsp fresh dill
  • 2 tbsp fresh chives
  • 1/4 cup fish stock


  • Slice the leek.
  • Finely chop the dill and chives. 
  • In a pan, cook the spaghetti until al dente, approximately 15 minutes.
  • Drain the spaghetti well, return to the pan and cover.
  • Melt butter in a frying pan over a medium to high heat.
  • Add chopped leek and a pinch of salt then Cook for 8 mins, or until the leek is soft, but not coloured.
  • Add wine and boil for 2 mins, until almost evaporated.
  • Reduce heat to medium/low, then add stock, cream, lemon juice, trout and most of the dill and chives.
  • Simmer very gently for 5 mins. Season with salt and black pepper, to taste.
  • Add the spaghetti and toss to combine.
  • Spoon into bowls and garnish with remaining dill and chives.