Kyre Kitchens had a stall at Bewdley Sunday market so we bought some of their smoked trout. It will be perfect for a really quick supper, I'm sure it's packed with goodness and will taste amazing. A great substitute would be smoked mackerel fillets from a supermarket, I suppose. I'm using courgette as well as peas as I need to keep using them or I will end up with marrows. I am hunting out all my old courgette recipes for salads, stuffings, soups and fritters so watch this space please.
Hubby loves this dish, personally I prefer it with just 1 teasp horseradish.
Hubby loves this dish, personally I prefer it with just 1 teasp horseradish.
Ingredients for 2
175g fusilli or other pasta
100g frozen or fresh peas
1 courgette, diced
1 courgette, diced
2 smoked trout fillets
3 rounded tbsp 0% Greek yogurt or creme fraiche if feeling a bit naughty
1 rounded teasp horseradish sauce, extra if you are a real horseradish fan
Season to taste.
Season to taste.
Method
Cook the pasta in a large pan of boiling water according to
pack instructions, adding the peas and courgette for the last 3 mins. Meanwhile, flake the
trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
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