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Sauce:
Melt butter in a large skillet over medium heat. Add onion and cook, stirring, until soft.
Stir in tomato, green onion and garlic and cook, stirring, one minute. Remove skillet from the heat and add vodka. Return to heat and flame. Add fish stock and bring to a boil until reduced by half. Add heavy cream, salt and pepper and cook until lightly thickened.
Cook pasta in boiling salted water until al dente. Drain. Add pasta to cream and mix to coat. Add cheese, smoked trout and herbs. Mix, remove from the heat and serve immediately.
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