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.
Drain the pasta, then return to the pan and stir in the
trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great
with a crisp green salad.
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