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Friday, April 26, 2019

Smoked trout, radish and pea pasta


I'm a pretty great fan of smoked fish (as you may have noticed). Not only it preserves the fish almost raw and all those omega 3 acids intact, but it also gives a truly delicious flavor (almost bacon-like). Here I successfully used smoked trout in a pasta dish next to raw radishes, peas, a little Greek yogurt for creaminess and piri-piri flakes for hotness. It was absolutely wonderful and as fast and easy to make as virtually all pasta dishes.
Enjoy.
Recipe inspired from here.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Wholemeal raspberry shortbread sandwich cookies with lemon drizzle.
Five years ago: Bruschetta al pomodoro (Italian) (vegan).
Six years ago: Obazda (German Camembert spread).
Seven years ago: Endives filled with cheese sauce and cherry tomatoes.
Eight years ago: Zaansemosterdsoep (Dutch mustard soup)Mushroom, cheese and thyme crostini and  Pizza con pollo e mascarpone (Italian).



Ingredients (serves 2):
  • 200 g pasta (we used some mini farfalle made with 25% carrot and pumpkin)
  • 140 g smoked trout
  • 200 g frozen peas
  • a handful of pink radishes (50 g)
  • 3 large tablespoons Greek yogurt
  • 1/2 teaspoon salt
  • 1/2 teaspoon frshly ground pepper
  • 1/2 teaspoon chili flakes (like piri-piri), optional

Boil the pasta according to package instructions. Break the fish into flakes and slice the radishes:

When the pasta is almost boiled (2 minutes before) add the peas. Boil 2 more minutes, then remove from the heat and drain the water:

Add the radishes, fish and the yogurt. Also add the salt and pepper:

Mix well and transfer to serving bowls. Sprinkle a bit of piri-piri flakes on top of each serving. It's done, dig in! :)

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