Creamy Lemon Smoked Trout Pasta with Peas and Crispy Capers

Instructions

1. Open the tins and save the oil. Lift the trout or tuna out carefully and break it into large flakes. Set a few of the nicest pieces aside for the tops of the bowls.

2. Bring a pot of water to a boil. Salt it a little less than usual, since the fish, Parmesan, and capers are already salty. Cook the pasta until about 1 minute shy of al dente. Add the frozen peas for the last 90 seconds. Reserve at least 1 cup pasta water, then drain.

3. While the pasta cooks, heat a large skillet over medium heat. Add 1 tbsp oil from the tin, 1 tbsp butter, and the capers. Cook 1 to 2 minutes, until the capers sizzle and start to crisp. Scoop out about half of the capers and reserve them for garnish.

   

4. Lower the heat to medium-low. Add the remaining 1 tbsp butter, the minced garlic, and the red pepper flakes. Cook about 30 seconds, just until fragrant. Do not brown the garlic. Stir in the cream, the zest of the whole lemon, and about 1/4 cup pasta water. Let it gently simmer 30 to 60 seconds.

5. Add the drained pasta and peas to the skillet. Toss over low heat, adding the Parmesan gradually. Splash in more pasta water a couple tablespoons at a time until the sauce is glossy and silky, a little looser than you want it on the plate. Add plenty of black pepper.

6. Turn the heat off. Add 1 tbsp fresh lemon juice and toss. Taste, then add another 1 to 2 tsp lemon juice if you want it brighter. Do not use the whole lemon.

7. Gently fold in about three-quarters of the trout or tuna, keeping large flakes. The residual heat is enough. Fold in the chopped dill. Taste before adding any salt.

   

8. Divide between two bowls. Top with the remaining fish, reserved crispy capers, more dill, Parmesan, black pepper, a little lemon zest, and a few drops of oil from the tin.