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Speedy Smoked Trout Fusilli
A quick an easy recipe that is full of flavour
Ingredients
- 2 carrots cut into matchsticks
- 1 leek cut into matchsticks
- 2 celery sticks cut in to matchsticks
- 150 millilitres 1/4 pint / 2/3 cup vegetable stock
- 225 grams 8oz/ smoked trout fillets skinned and cut into strips
- 200 grams 7oz cream cheese
- 150 grams 1/4 pint/ 2/3 cup medium sweet white wine or fish stock
- 15 millilitres 1tbsp chopped fresh dill or fennel
- 225 grams 8oz/2 cups fusilli or other dried pasta shapes
- salt and freshly ground black pepper
- Fresh dill sprigs to garnish
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 514kcalCarbohydrates: 51gProtein: 23gFat: 20gSaturated Fat: 10gCholesterol: 114mgSodium: 385mgPotassium: 632mgFiber: 3gSugar: 6gVitamin A: 6570IUVitamin C: 7.7mgCalcium: 108mgIron: 2mg