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Smoked trout with linguine roasted pumpkin and chilli

I need not say anymore, because this is just divine. The most time consuming step is the roasting of the pumpkin, though a clever cook will cook this recipe if any leftover roasted pumpkin is in the fridge from last night's roast.


  • 1 smoked Yarra Valley trout, skin removed and flesh flaked
  • 400 grams diced pumpkin
  • A pinch each of ground cumin, chilli flakes, sea salt
  • 1 tablespoon of olive oil
  • 400 grams dry linguine pasta
  • 200 ml olive oil for frying
  • 2 cloves of garlic, peeled and thinly sliced
  • Zest of 1 lemon
  • 1 teaspoon of chilli flakes or 2 dried chillies, chopped
  • Sea salt
  • 12 basil leaves roughly torn for garnish



Toss pumpkin in cumin, chilli, salt and the first measurement of olive oil. Place on a baking tray and roast in a pre-heated 180*C oven until soft. Cook the pasta according to packet instructions and drain. Pick over the flaked Yarra Valley smoked trout to ensure all the bones are removed. In a wide frying pan, add the second amount of olive oil and garlic. Over a medium heat fry the garlic until the garlic is just beginning to brown around the edges. Add the dried chilli, lemon zest and pumpkin. Warm slightly then add the cooked pasta and toss lightly to warm the pasta through. Season with sea salt then serve in pre warmed bowls. Alternatively serve in the pan and place in the centre of the table. Finally, scatter over the flaked Yarra Valley smoked trout and basil leaves. Enjoy