1 packet pasta
2 tablespoons salted butter
1/3 cup dry white wine
1 cup double cream
1/3 cup fresh lemon juice
1 Packet of Luss Finest Beech Smoked Trout
1 handful fresh dill
bunch of chopped fresh chives
1/4 cup fish stock
Cook pasta, until al dente (about 15 mins). Drain well, return to pan and cover.
Melt butter in frying pan over medium-high heat. Add chopped leek and a pinch of salt. Cook for 8 mins, until 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 pasta and toss to combine. Spoon into bowls and garnish with remaining dill and chives.
Tip: Add Cream Cheese and garlic for extra flavour. Serve with crusty bread and butter.