Fresh tagliatelle with smoked trout and watercress from Smoked: A Beginner's Guide to Hot and Cold Smoked Meat, Fish, Cheese 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.

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