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Week starting Monday 5th June 2023
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News Item

Lucy Downes Smoked Trout Spaghetti Recipe

Background on dish: Living in Italy while teaching English for 3 years I missed some of the food from England so my mum would bring out food parcels for me and created a really delicious English/Italian hot smoked trout spaghetti dish with fennel and capers and chillies from our garden in Watford. It is a little bit Italian and a little bit English. Now I am back in Watford I am missing the wonderful Italian food but mum is still making the fusion pasta dish for me - it is also gluten free as I am a coeliac. It is fabulous! And as she makes it in 20 minutes it is perfect for when I come home from school.


  • 200g hot smoked trout
  • 2 fennel bulbs thinly sliced
  • 2 garlic cloves finely chopped
  • 1 lemon drop chilli finely chopped
  • Glug of white wine
  • Olive oil
  • 1/2 lemon juice & grated rind
  • 1 big tablespoon of capers
  • Chopped parsley
  • Half a bag of rocket


  • Put a large saucepan of salted water on to boil. Add spaghetti or linguine and cook according to time (GF pasta takes less time than non-GF). Remove a cup of pasta water.
  • Cook the fennel in a tablespoon of olive oil in a big frying pan for 3 or 4 minutes. Add the garlic, chilli, lemon zest, lemon juice and capers and cook for a minute or two, add the wine and cook for another 2 minutes, add the chunky flakes of smoked trout.
  • Add the pasta from the saucepan into the frying pan using tongs and mix, stir in the parsley. Add extra pasta water if it is needed. Season to taste.
  • Serve with the rocket on top.


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