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

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Related Stories

TV review: The Crown loses its lustre as Charles and Di come into focus

Appetite for Distraction: Our pick of home entertainment

The greatest stories ever told . . . in video games

Corporate battles rock the landscape of modern gaming