Bring a large pot of water to boil. Add a good pinch of salt.
Cook the pasta in the salted water, following instructions on the packet, or just a couple of minutes if using fresh pasta. Drain and set aside.
In a saucepan add the vegetable stock, lemon juice and sliced garlic and bring to the boil until half the liquid has evaporated.
Add the tomatoes, parsley and avocado.
Add the linguine and smoked trout and toss together with a pinch of salt and pepper until all the ingredients have combined well and excess liquid has evaporated.
Season with a dash of olive oil to taste.
Serving Size 4