Have you walked by those little packages of smoked trout and smoked salmon at your grocery store? They are usually over by the bacon and other packaged meats. Don’t. They may look expensive at first glance, but they pack so much flavor in that one piece of fish, it’s amazing! This simple pasta recipe from Donna Hay Magazine issue #54 (Get the iPad app – donna hay magazine – News Life Media Pty Ltd) is a perfect example.
One smoked trout has enough flavor to lend every bite a nice smokey flavor. The trout sort of falls apart and coats each piece of pasta. The snap peas had just the right amount of … well …snap to the dish. It is light and flavorful and the perfect food to offset some of your heavy holiday eating! Not to forget – it is insanely easy.
Smoked Trout and Sugar Snap Peas
- 1 pound fettucine
- 100g (I used about 8 oz – could have used more, but that was all I had) halved sugar snap peas
- 150g (I used one package) flaked smoked trout
- 1 tablespoon lemon juice (I just used the juice from one lemon)
- 1 tablespoon lemon zest (again used zest from one lemon)
- 2 tablespoon olive oil
- 4 tablespoons sour cream
- kosher salt and fresh ground black pepper
Cook pasta in salted boiling water per package directions. Add the sugar snap peas to the water during the last 2-3 minutes of cooking for a quick blanche. Drain and place in a large bowl. Flake the trout over the top.
In a small bowl mix together the lemon juice, zest, olive oil and sour cream. Add to the pasta and toss to combine. Season with salt and pepper to taste.
This will be my entry for I Heart Cooking Clubs – Donna Hay!