You can make your own Smoked Trout, or you can buy it at the store. I will be smoking my own.

This recipe comes from Gordan Ramsay’s Fast Food

Ingredients:

• 6 vine ripened plum tomatoes
• sea salt and black pepper
• 15 semi-dried tomatoes in oil (about 3/4oz)
• 2 garlic clove, peeled and roughly chopped
• 2 banana shallots (or 4 regular shallots) peeled and roughly chopped
• 3/4 cup olive oil
• juice of 1/2 lemon
• 1 lb 2 oz (18 oz) fresh pappardelle or tagliatelle
• 1 3/4lb  skinless Smoked Trout fillets, flaked into large chunks
• Parmesan, for grating

Directions:

Add the plum tomatoes to a large pan of boiling salted water and blanch for 2 minutes. Lift out with a slotted spoon to a bowl of iced water to cool for a few minutes, then remove and peel off the skins. Halve the tomatoes and squeeze out the seeds.

Put the tomatoes into a food processor along with the semi-dried tomates, garlic, shallots, olive oil, and lemon juice. Whiz to a smooth sauce and season with salt and pepper to taste. Pour the sauce into a pan and warm through over medium-high heat while you cook the pasta.

Cook the pasta in a boiling salted water (the pan you used for the tomatoes) for 2 minutes until al dente. Drain well, then toss with the tomato dressing and flaked trout. Divide among warm plates and grate over some parmesan to serve.