Smoked Trout with Creamy Pasta

Smoked trout is a great standby product to have in the fridge. It's fully prepared and can be added to cooked pasta or rice to make a great dinner or simply added to salad or served with Wholemeal Bread for a filling lunch. It's also very good for you as it's a great source of Omega 3 oils and is full of vitamins.

Supper Satisfaction was out and about yesterday at an event for the Irish food blogging community organised by Bord Bia - Irish Food Board & The Good Mood Food Blog- Donal Skehan. They very kindly arranged some samples from Irish food producers including the fantastic smoked trout used in today's recipe which was provided by Goatsbridge Premium Irish Trout.

The following recipe serves two.

Ingredients for the pasta
• 120g pasta
• 1 vegetable or chicken stock cube
• ½ teaspoon salt (Or better still low sodium salt)
• 2 pints of water

Ingredients for the sauce
• 120g low fat (or better still extra low fat) cream cheese
• 200ml of low fat milk
• 75g of peas. Fresh or frozen would both work
• 15g parmesan. Finely grated
• juice of half a lemon
• Half a vegetable or chicken stock cube. (Or low better still low sodium). Crumbled
• a good twist of black pepper
• 100g Smoked Trout. Roughly flaked and checked for small bones
• Fresh parsley. Finely chopped for garnish

Method

1. Add the water to a large pan and bring to the boil. Add the stock cube and salt and stir to combine. When it's back to boiling point, add the pasta and stir to ensure it's not sticking to the bottom of the pan. Reduce the heat to medium and let it bubble away for 10 minutes.
2. Meanwhile, heat a medium pan over a medium heat and add the cheese and milk and stir gently to combine.
3. When the cheese has melted, add the peas and stir to combine.
4. Next add the parmesan and stir in. Let it the sauce bubble away until the pasta is ready.
5. When the pasta is ready, remove from the heat and drain in a colander. 
6. Next, add the lemon and stock cube to the sauce. If the sauce has thickened a little, add another splash of milk to the pan. If it's a little watery, you can add a little more parmesan.
7. Taste to check the seasoning and adjust as necessary adding black pepper.
8. Next add the pasta to the sauce along with half the flaked trout and stir to combine for a minute or so.
9. Transfer to warmed bowls and flake the other half of the trout on top.
10. Garnish with the parsley and serve.