spaghetti with smoked trout, fennel and tomato

When we were at the Melbourne Show this year, we managed to sign up for BeerMasons, which is kind of like a wine club for fancy schmancy beer. It's rather fun - you get tasting notes for each of the beers in each pack, and it includes food matching suggestions. One of the beers in the first pack we received is matched with smoked meats. Mmmm. This is a passion we share with one of our cats (who stalks anything smoked: smoked cheese, smoked fish, smoked meats. Slightly annoying when you're not paying attention...).

Anyway, we decided that smoked trout was to get pride of place the other night, but needed to be a little creative. My smoked trout salad has preserved lemon as a key ingredient, but we've run out and I haven't made any more just yet! So I did an experiment that turned out rather well! It's a very quick pasta dish that is perfect for warm spring evenings. The beer was pretty good too!

Spaghetti with Smoked Trout, Fennel and Tomato

(serves 2-4)

approx 100g spaghetti per person

1 fennel bulb

juice of 1 lemon

glug of good extra virgin olive oil

salt & freshly ground pepper

2 fillets or one whole smoked trout

1 tomato, diced

1/4 cup parsley leaves

Cook the spaghetti according to instructions. Meanwhile, slice fennel very thinly (I use a mandoline type thingy), and toss with lemon juice, olive oil, salt and pepper. Set aside. Break trout into chunks, trying to remove as many bones as possible. Once spaghetti is cooked, return to saucepan with fennel, trout, tomato and parsley. Toss, adding more olive oil, salt and pepper if required. Serve!