SMOKED TROUT & PEA PASTA
A heart healthy, speedy meal packed with omega-3s ready in just 20 minutes
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
- Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce. Tastes great with a crisp green salad.
Nutrition Facts : Calories 445 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium
ASPARAGUS FRITTATA WITH SMOKED TROUT
Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.
Provided by Martha Rose Shulman
Time 45m
Yield Makes one 10-inch frittata
Number Of Ingredients 8
Steps:
- Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
- Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
- Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, preheat the broiler.
- Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.
ASPARAGUS FETTUCCINE
Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.
Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 388mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 4g fiber), Protein 17g protein.
SMOKED TROUT LINGUINE WITH ASPARAGUS AND LIME
They make the most amazing smoked trout here in Costa Rica and I've been looking for ways to use it other than as an appetizer. This is my take on a smoked salmon pasta dish I had once-upon-a-time! Note: this would probably be better with lemon, but they're almost impossible to find here. Let me know if it's an improvement!
Provided by Jostlori
Categories Trout
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic. Set aside.
- Cook pasta till al dente. Drain and return to pan.
- Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
- Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
- Serve in pasta bowls and garnish with chopped parsley.
Nutrition Facts : Calories 520.8, Fat 18.2, SaturatedFat 2.8, Cholesterol 42, Sodium 56.7, Carbohydrate 62.1, Fiber 4.3, Sugar 3.5, Protein 27.2
SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO
Provided by Giada De Laurentiis
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
- Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
- Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
SMOKED TROUT AND ASPARAGUS SALAD
Another salad which takes advantage of the bounty of the Mid-Atlantic. A poached egg perched on a bed of mixed lettuces, toasted croutons, spring asparagus and rich trout makes a delightful weekend brunch salad or a quick weeknight meal. Don't be intimidated by the many components of this recipe - this salad can be tossed together quickly.
Provided by Chef Kate
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F.
- Place the cubed brioche on a rimmed baking sheet and toast until golden brown, shaking the pan halfway through to toast evenly, 8 to 10 minutes.
- Bring a pot of salted water to a boil. Add the asparagus and cook until just tender, about 5 minutes.
- Drain and plunge asparagus in a large bowl of ice water to stop the cooking. Drain well, then slice spears in thirds.
- For the dressing, whisk together the vinegar, mustard, shallot, lemon zest, salt, pepper, dill and one teaspoon of the chopped chives in a medium bowl. Gradually whisk in the olive oil until the vinaigrette is emulsified. Set aside.
- Place the frisée and field greens in a large bowl. Add the croutons.
- Break up the smoked trout, discarding the skin, and add to the lettuce with the sliced asparagus. Set aside.
- Prepare the pan for poaching the eggs: fill a large shallow pan halfway with water and bring to a boil; break an egg into a small saucer, taking care not to break the yolk, and slide egg into the water; repeat with remaining eggs and lower the heat to a simmer.
- Poach until the whites are set and the yolks begin to thicken but are not hard, about 4 minutes.
- Remove the eggs with a slotted spoon and drain them on paper towels. Depending on the size of your pan, you may need to poach the eggs in two or three batches.
- Note: If you are making these ahead, remove eggs to a bowl of iced water and hold there until ready to serve; refresh eggs briefly in simmering water.
- Toss the salad with the vinaigrette to coat lettuce, croutons, trout and asparagus evenly.
- Divide among 6 plates.
- Place a poached egg on top of each salad and garnish with the remaining chopped chives.
Nutrition Facts : Calories 686.2, Fat 32.7, SaturatedFat 5.9, Cholesterol 267.4, Sodium 974.2, Carbohydrate 59.1, Fiber 6.4, Sugar 2.6, Protein 39
FETTUCINE WITH SMOKED SALMON AND ASPARAGUS
Steps:
- Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
- While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.
SMOKED TROUT, HORSERADISH & ASPARAGUS VOL-AU-VENT FILLING
Bring a retro party canapé up to date - fill individual puff pastry cases with creamy smoked fish
Provided by Good Food team
Categories Afternoon tea, Treat
Time 25m
Yield Makes enough to fill 10 vol-au-vent cases
Number Of Ingredients 7
Steps:
- Cook the asparagus in boiling salted water for 3-4 mins until just tender. Drain and refresh in cold water to stop them cooking further, then pat dry. Cut the asparagus tips off the stalks, so they are about 2cm long, and set aside. Slice the stalks into small pieces.
- Flake the trout into small pieces and put in a bowl. Add the chopped asparagus stalks, horseradish, crème fraîche, dill and lemon juice, and season. Chill until ready to use.
- Divide between 10 vol-au-vent cases and sit an asparagus tip and sprig of dill on top of each.
Nutrition Facts : Calories 129 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
More about "fettuccine smoked trout and asparagus recipes"
RECIPE FOR PASTA WITH SMOKED TROUT CREAM SAUCE - ON …
From onthewater.com
10 BEST SMOKED TROUT WITH PASTA RECIPES | YUMMLY
From yummly.com
RECIPE: SMOKED TROUT & ASPARAGUS SALAD WITH …
From blueapron.com
PENNE WITH SMOKED TROUT AND ASPARAGUS | CANADIAN LIVING
From canadianliving.com
SMOKED TROUT PASTA WITH LEMON AND CAPERS - COOKIDOO
From cookidoo.com.au
ASPARAGUS, SMOKED TROUT AND POACHED EGG ON TOAST …
From deliciousmagazine.co.uk
RECIPE: SMOKED TROUT AND ASPARAGUS SALAD WITH …
From wholefoodsmarket.com
PENNE WITH SMOKED TROUT AND ASPARAGUS - BIGOVEN.COM
From bigoven.com
MARY BERRY SALMON RICE SALAD RECIPE | COOK AND SHARE
From thehappyfoodie.co.uk
SMOKED TROUT, AVOCADO AND ASPARAGUS SALAD RECIPE FROM WHAT'S …
From cooked.com
SMOKED TROUT PASTA - RECIPES - ABC RADIO
From abc.net.au
GRILLED TROUT WITH ASPARAGUS AND SORREL SAUCE RECIPE - TODAY.COM
From today.com
WARM SALAD OF PASTA, SMOKED TROUT AND ASPARAGUS | FOOD TO LOVE
From foodtolove.co.nz
SPRING PASTA WITH ASPARAGUS, PEAS, SMOKED TROUT AND LEMON
From weightwatchers.com
SMOKED TROUT PASTA SALAD WITH ASPARAGUS & FENNEL | ELLE REPUBLIC
From ellerepublic.de
SMOKED FISH FETTUCCINE VIDEO | JAMIE OLIVER
From jamieoliver.com
SMOKED TROUT & ASPARAGUS PASTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SMOKED TROUT WITH GRILLED ASPARAGUS-DILL SAUCE | SAVEUR
From saveur.com
ASPARAGUS WITH LIGHT DILL AND SMOKED TROUT SAUCE
From bigoven.com
ASPARAGUS AND TROUT WITH PARSLEY SAUCE | FOODLAND ONTARIO
From ontario.ca
SPRING STROGANOFF - BETTER HOMES & GARDENS
From bhg.com
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
HOW TO COOK ASPARAGUS & SMOKED TROUT FRITTATA VIDEO | MYRECIPES
From myrecipes.com
SMOKED SALMON, ASPARAGUS PASTA RECIPE - CUISINART.COM
From cuisinart.com
POTATO, ASPARAGUS AND SMOKED TROUT SALAD | RICARDO
From ricardocuisine.com
10 BEST SMOKED TROUT WITH PASTA RECIPES | YUMMLY
From yummly.com
FETTUCCINE WITH ASPARAGUS AND SMOKY BACON RECIPE - BBC FOOD
From bbc.co.uk
PASTA WITH ASPARAGUS AND CHERRY TOMATOES – GIADZY
From giadzy.com
SPAGHETTI WITH SMOKED TROUT CARBONARA. – THE PASTA PROJECT
From the-pasta-project.com
SPRING PASTA WITH ASPARAGUS, PEAS, SMOKED TROUT AND LEMON
From weightwatchers.com
LEMON ASPARAGUS FETTUCCINE WITH SMOKED SALMON
From savourontario.milk.org
FETTUCCINI WITH SMOKED TROUT LEMON AND CAPERS - 9KITCHEN
From kitchen.nine.com.au
ASPARAGUS AND SMOKED TROUT FRITTATA MENU | MYRECIPES
From myrecipes.com
5 RAINBOW TROUT RECIPES | ALLRECIPES
From allrecipes.com
POTATO, ASPARAGUS AND SMOKED TROUT SALAD | RICARDO
From ricardocuisine.com
FETTUCCINE WITH HAM & ASPARAGUS - FOOD NETWORK CANADA
From foodnetwork.ca
SMOKED TROUT CRISPBREAD RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS AND PROSCIUTTO PASTA WITH SMOKED MOZZARELLA
From giadzy.com
FETTUCCINE, SMOKED TROUT, ASPARAGUS & PEAS RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
You'll also love