Smoking out a supper and dessert

This week, Charlotte Pike presents two recipes from her new book Smoked, which is published by Kyle Books and is out now

7th May, 2017
Smoking out a supper and dessert
Fishy delights: Smoked fish is today readily available in supermarkets, but our ancestors have been making their own for centuries. One of the earliest known smokehouses used to cure fish with smoke – dating back 5,000 years – was uncovered by archaeologists in Siberia’s Novosibirsk region in 2015.

This is a wonderful everyday recipe for a super-quick but delicious supper. This recipe is very relaxed, so feel free to adjust the quantities as you like. Hot or cold-smoked trout both work very nicely here.

Ingredients, serves four

500g fresh tagliatelle

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