Smoked Trout Fettucine With Fennel - cooking recipe

Ingredients

13 oz fresh fettuccine
1 tbsp olive oil
1 None fennel bulb, finely sliced
1 None red onion, finely sliced
1 None lemon, zested and juiced
1 oz capers, rinsed
7 oz smoked trout fillet, bones removed, flesh flaked
1/4 cup Greek yogurt
1/2 cup fresh dill, chopped
None None lemon wedges, to serve

Preparation

Cook fettuccine in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute fennel, onion and lemon zest for 3-5 mins, until tender. Add capers. Add pasta, smoked trout, yogurt, dill and lemon juice and toss to combine. Season.
Serve with lemon wedges.