I think Smoked trout should be as popular as smoked salmon, it’s a delicious and delicate fish and very versatile. British Trout is a sustainable super-food, tasty and affordable and perfect for anyone seeking healthy, fast food.
This recipe is really quick and easy to make, if you get the pasta on to cook, you can be getting the vegetables cooked and the sauce prepped at the same time. Your prep will take the whole recipe to about 10 minutes, but only five to throw it all together making it an ideal mid-week dinner.
Fusilli with Smoked Trout
2 carrots, cut into matchsticks
1 leek, cut into matchsticks
2 celery sticks, cut in to matchsticks
150ml/ 1/4 pint / 2/3 cup vegetable stock
225g/ 8oz/ smoked trout fillets, skinned and cut into strips
200g/7oz cream cheese
150g/ 1/4 pint/ 2/3 cup medium sweet white wine or fish stock
15ml/1tbsp chopped fresh dill or fennel
225g/8oz/2 cups fusilli or other dried pasta shapes
salt and freshly ground black pepper
Fresh dill sprigs, to garnish
1. Put the carrot, leek and celery matchsticks into a pan and add the stock. Bring to the boil and cook quickly for 4-5 minutes, until most of the stock has evaporated/ Remove from the heat and add the smoked trout.
2. Put the cream cheese and wine or fish stock into a pan over a medium heat, and whisk until smooth. Add the dill or fennel and salt and pepper.
3. Cook the fusilli in a pan of salted boiling water according to the instructions on the packet, When the pasta is tender, but still firm to the bite, drain it thoroughly, and return it to the pan.
4. Add the sauce, toss lightly and transfer to a serving bowl. Top with the cooked vegetables and trout. Serve immediately, garnished with the dill sprigs.
For more recipes visit www.britishtrout.co.uk for more information