Goose egg pappardelle with smoked trout, dill and creme fraiche from Annie's Farmhouse Kitchen: Seasonal Menus with a French Heart (page 110) by Annie Smithers and Robin Cowcher

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires curing for 4 hours. Can substitute store-bought smoked fish for the book's "Hot-smoked rainbow trout" specified in this recipe, store-bought pappardelle pasta for the book's "Fresh pappardelle" specified in this recipe, duck eggs or eggs for goose eggs, and fennel fronds for dill fronds.

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