{"product_id":"smoked-trout-linguine","title":"Smoked Trout Linguine","description":"\u003cp\u003eHere’s a Milford Bay Trout Farm take on the classic Italian linguine. It works as an appetizer for six or a main course for three… Delizioso!\u003c\/p\u003e\n\u003ch2\u003eYOU WILL NEED:\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDressing\u003c\/strong\u003e:\u003cbr\u003e• ½ cup extra virgin olive oil\u003cbr\u003e• 1½ tbsp lemon juice\u003cbr\u003e• ¼ cup orange juice\u003cbr\u003e• 1 tsp Dijon mustard\u003cbr\u003e• 1 tsp sugar\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e• 1 Milford Bay smoked trout fillet (about 10 oz.\/300 g)\u003cbr\u003e• 6 green onions, thinly sliced on the diagonal\u003cbr\u003e• 1 cup packed baby spinach leaves (50 g), trimmed\u003cbr\u003e• ½ cup fresh chervil sprigs, plus extra for garnish\u003cbr\u003e• 14 oz. (400 g) fresh linguine\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eHERE’S HOW:\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eRemove the skin from the smoked trout and discard it. Break the trout into large chunks and place them in a medium bowl. Add the spinach, green onions, and ½ cup of chervil. Add half of the dressing and toss to combine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCook the linguine in boiling, salted water until al dente. Drain and toss the pasta with the remaining dressing. Top each serving with the smoked trout mixture and garnish with a little extra chervil before serving.\u003c\/span\u003e\u003c\/p\u003e","brand":"Milford Bay Smokehaus","offers":[{"title":"Default Title","offer_id":53936727523696,"sku":null,"price":0.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1009\/5981\/4000\/files\/smoke-trout-linquine-recipe_d97bb3ee-c10e-4bc6-81df-f7be6430762b.jpg?v=1787728040","url":"https:\/\/milfordbaysmokehaus.com\/products\/smoked-trout-linguine","provider":"Milford Bay Smokehaus","version":"1.0","type":"link"}