I debated whether or not this should be a blog but decided to take the quick and dirty route and post the recipe in the forum. Normally I would have posted a picture along with it but we had hungry company and I didn’t take the time to pose the plated meal. Besides I didn’t want them to think that I was weird for taking pictures of our meal. Hmmm maybe that should be weirder, they already think that I am a bit strange. Anyway read on; this was simple, quick, semi-healthy and very tasty.
Smoked Trout Fettuccine
Ingredients:
8 oz cream cheese
2 cups milk
½ pound coarsely crumbled Lake Steven’s smoked trout, bones removed
1 cup frozen petite peas
4 green onion, thinly sliced including greens
4 tsp lemon juice
1 or 2 grates of lemon zest (just a pinch)
2 tsp fresh dill, finely chopped
2/3 cup shredded parmesan, or combination of other hard cheeses.
1 box (12oz) dry spinach fettuccine cooked to taste per instructions
Directions:
1: In saucepan combine cream cheese and milk, slowly heat over medium low stirring frequently until mixture is smooth.
2: Stir in smoked fish, peas, green onion, lemon juice, lemon zest and dill. Cook to heat through.
3: Remove saucepan from heat and stir in cheese. Serve immediately over cooked pasta.
Serves 6
Smoked Trout Fettuccine
Re: Smoked Trout Fettuccine
I swear I have got to stop looking at your posts with food stuff in it. Keep drooling on the keyboard.
- The Quadfather
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Re: Smoked Trout Fettuccine
PICTURE!!!!!!!!!!