Fettuce alla Trouta

Ingredients

12 ounces	smoked trout fillets
1 tbsp	lemon juice, freshly squeezed
10 fl. oz. (300 ml)	fat free half and half cream
3 tbsp	fresh dill, chopped
	salt and freshly ground black pepper
1 pound	fresh fettuccine

Directions

Remove the skin from the Trout fillets, wash them briefly under cold running water and then pat them dry with kitchen towel. Break the fillets into small flakes, taking care to remove any remaining bones, and place them in a bowl. Add the lemon juice, a little pepper and toss to coat the flakes with the lemon juice. Pour the cream over the fish and leave to marinate for at least two hours (preferably overnight).

Gently heat the salmon and cream mixture in a heavy pan (do not allow it to boil). Meanwhile cook the pasta in plenty of boiling water until al dente (remember freshly made pasta will take less than a minute).

Drain the pasta, transfer to a heated serving dish and mix with the sauce and the chopped dill. Season with freshly ground black pepper and serve immediately.

Source: http://www.geocities.com/NapaValley/8461/trotaff.htm