Quick Meals: Penne with Creamy Smoked Trout and Peas

We all know that fish is good for us and that we should include it more in our diets, yet people seem to be wary of cooking it and hate the lingering smell that preparing it in the house leaves.   Atlantis Seafood which trades as “Kilmore Quay” in your local chiller cabinet have a lovely range available in supermarkets which is both easy to prepare and very, very tasty.

Even though they’ve been around for a while (read all about the company here) my first encounter with them was at “Taste of Wexford” last summer where they were sampling their Seafood Sausages.  I won’t say I was dubious, I was very, very dubious but I have become a loyal champion of the Seafood Sausage.   I should tell you here how the kids love them, but to be honest, they are fairly pricey so I don’t feed them to the kids, but we keep them for ourselves.  They are delicately seasoned and taste more like fancy fishcakes than sausages. If you haven’t tried them, I highly recommend that you do.

So, back to my “Quick Meal” post- I recently went to “Feast of Wexford”  (I will blog it soon, honest) and happened on the Kilmore Quay stand again- but this time to my dismay the Seafood Sausages were sold out  so I went home with some Hot Smoked Trout, Salmon Burgers (not yet on the market) and Hot Smoked Trout instead (all for a tenner, how bad!).  Rather than have the trout in a salad, which was my initial impulse I made a tasty tea with pasta, it’s quick and easy, hope you enjoy it.

Smoked trout pasta

c 200g Penne Pasta (or the shape of your choosing)
100g Kilmore Quay Hot Smoked Trout
1 teaspoon lemon zest
1 teaspoon fresh basil (you might prefer another herb such as dill)
Handful of frozen peas
2 tablespoons creme fraiche (if you like your pasta very creamy you could add more)
Black pepper to taste
Serves 2

Cook the pasta according to the packet instructions and add the peas in for the last two minutes of cooking time.

Mix together the creme fraiche, lemon zest and basil and season with black pepper to taste.

Cut the smoked trout into strips, or break into pieces.

When the pasta is cooked drain it and reserve some of the cooking liquid in the pan. Add the creme fraiche mixture and coat the pasta, then add the trout, stir through to heat the trout and then serve.


Please note: I bought these products myself and have no affiliation with the producers, other than that I love to plug local Wexford businesses, especially when their products taste this good!

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