250g uncooked fettuccine

1 medium smoked trout

1/2 cup dry white wine

1/2 tsp granulated garlic (or 1 clove, chopped)

1/2 tsp dry mustard

1/2 quantity White Sauce

1 tbsp chopped capers, garnish

Method :

Boil fettuccine in water as directed on the pack, and drain. While pasta is cooking, skin the trout and remove the flesh from the bones by lifting it off with a fork. Break the flesh into bite size pieces. Mix wine, garlic and mustard, and bring to the boil in large saucepan. Add the white sauce and gently reheat. Add the fettuccine and mix through, reheating gently. Add the fish, mixing carefully. When the fish is hot, turn it onto a serving dish and sprinkle with capers.

Serves 4 – 6