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  • 1 Side Milford Bay Smoked Trout
  • 2 good sized green Zucchini – sliced into long thin Linguine strips using a sharp knife or, preferably, on a Mandolin
  • 1/2 Butternut Squash, peeled, and sliced into long thin ‘Linguine’ strips
  • 1 shallot fine diced
  • 3 Cloves fresh garlic chopped or pressed
  • Fresh grated Parmesan cheese
  • 1/2 lb Fresh asparagus trimmed
  • 2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
  • 1 cup Baby Spinach washed and dried
  • Olive oil
  • Kosher salt and fresh cracked black pepper


Preheat a large non-stick frypan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, and add kosher salt and fresh cracked black pepper to taste.

Top with freshly grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.