Smoked Trout and Pasta Bake
Serves 4 Preparation time: 25 minutes Cookingtime: 30 minutes
A tasty fork supper dish, which calls upon your store of ready-smoked fish otherwise, add preparation time for smoking from fresh.
225g pasta shells
I medium onion, chopped
100g sliced fresh mushrooms
I small can sweet corn, drained
I tablespoon lemon juice
275ml pint soured cream
100g strong cheese, grated
350g hot-smoked trout, flaked
black pepper, salt
chives or parsley, chopped
Pre-heat the oven to 190C/375F/Gas Mark 5.
1 Cook pasta shells, stir in a knob of butter after draining and keep warm.
2 Sauté onions, then mushrooms in the butter; when softened add the drained sweet corn, lemon juice, soured cream, 75g grated cheese and flaked fish. Test for seasoning and adjust.
3 Combine pasta shells with the fish mixture. Pile into a casserole dish. Sprinkle the top with remaining grated cheese and bake for 20-30 minutes until brown on top
Serving suggestion: Serve into individual bowls and sprinkle fresh chives or parsley over each portion.
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