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Fettuccini Tossed with Smoked Native Trout


Yield: Serves 6-8 as appetizer

This dish uses our Vermont trout and is delicious as a first course or an entrée. --Longwood Inn, Marlboro, Vermont


  • 2 quarts salted water
  • 1 pound fresh or packaged fettuccini
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon capers
  • 1 teaspoon chopped shallots
  • 1 small jar (4 ounces) sliced roasted sweet peppers
  • I small tomato, chopped
  • 1/2 cup white wine
  • 2 whole smoked trout, skinned, boned, and sliced into 1-inch strips
  • 1 cup heavy cream
  • 2 ounces pine nuts
  • Fresh grated black pepper
  • Fresh grated Parmesan cheese


Bring water to a boil and cook fettuccini as directed. In 12-inch sauté pan melt butter with olive oil; add capers, shallots, sweet peppers, tomato, and wine; sauté rapidly for 3-4 minutes. Add trout and heavy cream. Reduce heat and let simmer 4 minutes to slightly thicken. Toss with hot drained fettuccini, sprinkle with pine nuts, and serve on warm plates. Put pepper and cheese on right before serving.
Updated Wednesday, March 26th, 2008
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