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Season: Summer 

British Trout & Broccoli Pasta


125g Pasta bows

300g Broccoli florets

125g Smoked trout

2 Spring onions, roughly chopped

50g butter

50g flour

57-0ml whole milk

150g Lyburn Old Winchester Cheese

1tsp Dijon mustard

Salt and pepper

50g fresh wholemeal breadcrumbs


  1. Preheat the oven to 190°. Boil pasta. Drain and set aside. Break the broccoli into small florets. Add to a pan of boiling water and simmer for 4 minutes. Drain.
  2. Put the pasta,smoked trout fillets, broccoli and spring onions in an oven proof dish. Evenly distributed.
  3. Melt the butter in a small pan. Remove and stir in flour. Stir over a low heat for 1 minute. Add the milk and whisk . Simmer, while continuing to whisk all the time til it’s a thick, smooth sauce.
  4. Remove from the heat and stir in most of the cheese and mustard. Season lightly with Salt and black pepper the pour sauce over pasta, broccoli and smoked trout.
  5. Mix the breadcrumbs together with the rest of the cheese and sprinkle over the top. Bake for 25mins, until golden and bubbling.
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