Smoked trout pasta
- 350g of your favourite pasta (we like fusilli)
- 200g of frozen peas
- 250g smoked trout fillets
- 6 tbsp of Greek yogurt
- 4 tsp of horseradish sauce
Cook the pasta in a large pan of salted, boiling water according to the instruction on the pack. Add the frozen peas to the pasta pan four or five minutes before the pasta is cooked.
While the pasta cooks, flake the trout and set aside. Mix together the yogurt and the horseradish sauce. Season with salt and black pepper.
Drain the pasta and the peas and return to the pan. Stir in the yogurt mix and the flaked trout and let the heat of the pasta warm the sauce.
Serve with a glass of Poulton Hill Vineyard’s Arlington White 2020.