Fish Entertaining Main French

Creamy smoked trout spaghetti with crunchy anchovy crumb

Name: Creamy smoked trout spaghetti with anchovy crumb recipe
Yield: 4
Cuisine: /french
Ingredients: 300g dried spaghetti; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 2 eschalots, thinly sliced; 1 garlic clove, finely chopped; Finely grated zest of 1 lemon, plus lemon wedges, to serve; 40.00 ml capers in brine, rinsed, drained, finely chopped; 100g Le Dauphin Double-Crème (substitute Fromager d’Affinois), rind on, chopped into 2cm pieces, plus extra, torn, to serve; 100ml pure (thin) cream; 50.00 ml finely chopped dill, plus extra, to serve; 350g trout; 50.00 ml extra virgin olive oil; 5 anchovy fillets, drained (we used Ortiz); 50g breadcrumbs; 1/2 tsp chilli flakes, or to taste; 1 garlic clove, crushed

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Creamy smoked trout spaghetti with crunchy anchovy crumb

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by Ellie and Sam Studd

Jun 04, 2025

Move over, parmesan. Cheesy pasta just got a very luxurious upgrade with Ellie and Sam Studd's creamy smoked trout spaghetti recipe. Here, the cheese experts create the ultimate savoury sauce with the French soft ripened cheese, Le Dauphin Double-Creme. This pillowy fromage literally oozes decadence and makes for a rich and buttery base, balanced with flakes of smoked trout fish and a sharp anchovy crumb. Pasta night just got a whole lot better.

300g dried spaghetti
2 tbs extra virgin olive oil, plus extra, to drizzle
2 eschalots, thinly sliced
1 garlic clove, finely chopped
Finely grated zest of 1 lemon, plus lemon wedges, to serve
2 tbs capers in brine, rinsed, drained, finely chopped
100g Le Dauphin Double-Crème (substitute Fromager d’Affinois), rind on, chopped into 2cm pieces, plus extra, torn, to serve
100ml pure (thin) cream
2 1/2 tbs finely chopped dill, plus extra, to serve
1 (350g) whole smoked trout, skin and bones removed, flesh flaked

Anchovy crumb

2 1/2 tbs extra virgin olive oil
5 anchovy fillets, drained (we used Ortiz)
1 cup (50g) panko breadcrumbs (see notes)
1/2 tsp chilli flakes, or to taste
1 garlic clove, crushed

Method

1.

For anchovy crumb, place oil and anchovy in a large, deep frypan over medium-high heat. Cook, stirring continuously, for 1-2 minutes, until anchovy dissolves. Scatter over panko, chilli and garlic. Cook, tossing frequently, for 3-4 minutes, until panko is golden and garlic is cooked. Season, then transfer to a bowl and set aside to cool.
2.

Bring a large saucepan of salted water to the boil. Cook spaghetti for 1 minute less than packet instructions. Drain and reserve 1 cup (250ml) of pasta cooking water.
3.

Meanwhile, heat oil in a large frypan over medium heat. Add eschalot, garlic, zest and capers. Cook, stirring occasionally, for 4-5 minutes, until eschalot starts to soften. Reduce heat to low and add cheese and cream and cook, stirring continuously, for 5 minutes, or until smooth and combined.
4.

Toss through dill and spaghetti and toss to coat. Add trout and toss gently until just combined, adjusting thickness of sauce with 1/4 cup (60ml) of reserved pasta water. Add 1-2 tbs more pasta water at a time if sauce needs more thinning out.
5.

Divide pasta among bowls and scatter with extra dill, some anchovy crumb and extra cheese. Serve with lemon wedges.

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Recipe Notes

If you don’t have panko breadcrumbs, use day-old bread, whizzed in a food processor until a coarse crumb. Leftover anchovy crumb can be stored in a container in the fridge and reheated for other dishes, such as salads.