Smoked Trout Pasta

Ingredients

• 100 g whole wheat flour
• 100 g flour (Type 405 + dough flour)
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• semolina (for kneading)
• 140 g large onions (2 large onions)
• 0.5 bunch dill
• 150 g smoked trout fillet (2 smoked trout fillets)
• 1 tbsp Rapeseed Oil
• 40 ml vodka (or fish stock)
• 175 ml soy cream
• Pepper
• 30 g trout caviar (2 tbsp)

Instructions

1. 1.

   Add both types of flour to a bowl. Add eggs, olive oil, salt and 1–2 tbsp water. Knead everything with the dough hooks of an electric mixer into a smooth, firm dough (add more water if needed).

2. 2.

   Dust your work surface with flour and knead the dough on it with lightly floured hands for 5 minutes. Wrap in plastic wrap and chill in the refrigerator for 1 hour.

3. 3.

   Roll out the dough on the floured surface with a pasta machine to about 2–3 mm thickness, dusting it with flour as needed so it doesn’t stick together.

4. 4.

   Sprinkle a baking sheet with semolina. Cut the pasta dough into ribbon noodles with the pasta machine. Place small nests on the sheet and set aside.

5. 5.

   Peel and dice the onions. Wash the dill, shake off excess water, pluck the stems and finely chop. Split the smoked trout fillets by hand into bite‑sized pieces.

6. 6.

   Heat rapeseed oil in a pan and fry the onions with frequent stirring over medium heat until light brown. Bring a large pot of salted water to a boil.

7. 7.

   Stir in vodka or fish stock, add soy cream and let everything simmer for about 3 minutes until creamy. Keep the sauce warm on the side of the stove.

8. 8.

   Add the noodles to the boiling salted water and cook for 3–4 minutes until al dente.

9. 9.

   Drain the noodles and set aside. Bring the sauce back to a boil, fold in the noodles with trout pieces and dill. Season with salt and pepper.

10. 10.

    Serve the noodles on plates, sprinkle small heaps of caviar on top and enjoy.