Here’s a Milford Bay Trout Farm take on the classic Italian linguine. It works as an appetizer for six or a main course for three… Delizioso!
For the dressing, just combine the ingredients in a small bowl and whisk well.
For the linguine, remove the skin from the smoked trout and discard it. Break the trout into large chunks and place them in a medium bowl. Add the spinach, onions, and ½ cup of chervil. Add half the dressing and toss to combine.
Cook the linguine in boiling, salted water until it’s al dente. Drain it and toss the pasta with the remaining dressing. Top each plate with the smoked trout mixture and garnish the whole thing with a little extra chervil. Enjoy!