Smoked trout and fennel are perfect partners in this light pasta dish.


  • 800g orecchiette pasta
  • 2 tablespoon olive oil
  • 2 fennel bulbs, finely sliced
  • 4 cloves garlic, finely sliced
  • 500ml Bulla cooking cream
  • 2 tablespoon lemon juice
  • 400g smoked trout fillets, flaked
  • 1 cup parsley leaves, chopped
  • Sea salt
  • Freshly ground black pepper
  • 1 cup pine nuts, toasted
  • Lemon zest, to serve


  1. Cook pasta in boiling water until al dente. Meanwhile, heat oil in a frying pan, add fennel and garlic cooking for 3-4 minutes until tender.
  2. Stir in cream and lemon juice until heated through. Add trout and parsley, season to taste adding some of the pasta cooking water if required to adjust consistency.
  3. Add cooked pasta into creamy sauce and toss to coat. Serve sprinkled with pine nuts, lemon zest and extra parsley.