Fresh tagliatelle with smoked trout and watercress from Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables (page 50) by Charlotte Pike

  • lemons
  • wood chips
  • Show all ingredients...

  • EYB Comments

    The book's "Hot smoked trout" called for in this recipe requires refrigeration for 2 hours. Can substitute dill or chives for parsley, and the book's "Cold smoked trout" for the "Hot smoked trout" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

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

    The book's "Hot smoked trout" called for in this recipe requires refrigeration for 2 hours. Can substitute dill or chives for parsley, and the book's "Cold smoked trout" for the "Hot smoked trout" specified in this recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.