Smoked Trout And Fennel Fettuccine - cooking recipe

Ingredients

13 oz fresh fettuccine
1 tbsp olive oil
1 None fennel, thinly sliced, including stalks
1 None red onion, thinly sliced
1 None lemon, peel grated and lemon juiced
1/4 cup capers
7 oz smoked trout fillet, bones removed and flesh flaked
1/4 cup Greek yogurt
2 tbsp fresh dill sprigs

Preparation

Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to the pan.
Meanwhile, heat oil in a large skillet on medium heat. Saute fennel, onion and lemon peel for 3-5 mins, until softened. Stir in capers.
Add fennel mixture, smoked trout, yogurt, dill sprigs and lemon juice to pasta. Toss to combine. Season to taste. Serve with lemon wedges.