Smoked Trout Linguine

Here’s a Milford Bay Trout Farm take on the classic Italian linguine. It works as an appetizer for six or a main course for three… Delizioso! YOU WILL NEED: Dressing: • ½ cup extra virgin olive oil • 1½ tbsp lemon juice • ¼ cup orange juice • 1 tsp Dijon mustard • 1 tsp sugar • 1 Milford Bay smoked trout fillet (about 10 oz./300 g) • 6 green onions, thinly sliced on the diagonal • 1 cup packed baby spinach leaves (50 g), trimmed • ½ cup fresh chervil sprigs, plus extra for garnish • 14 oz. (400 g) fresh linguine HERE’S HOW: Remove the skin from the smoked trout and discard it. Break the trout into large chunks and place them in a medium bowl. Add the spinach, green onions, and ½ cup of chervil. Add half of the dressing and toss to combine. Cook the linguine in boiling, salted water until al dente. Drain and toss the pasta with the remaining dressing. Top each serving with the smoked trout mixture and garnish with a little extra chervil before serving.