Creamy smoked trout and bacon pasta

 
  • Recuperation time: 10 minutes
  • Cooking time: 20 minutes
  • Serves: 4

Ingredients

  1. A good slosh of olive oil or alternative.
  2. 6 rashers of bacon - sliced across in 1 cm strips.
  3. I large onion - chopped.
  4. 250 ml Philadelphia "Original cream for cooking".
  5. Ground pepper.
  6. Parsley- optional but a little is acceptable.
  7. Penne paster for 4.
  8. 250 grams of smoked trout meat per person.

Prepare the smoked trout and the pasta.

A
  1. Smoke the trout and separate the flesh into large flake whilst removing the bones.
    • I prefer to smoke fillets rather than whole trout.
    • After drying the fillet wet the exposed side with soy and then apply dark brown sugar directly to the flesh.
    • Smoke with the sugared flesh side up.
 photo

B
  1. Cook the pasta according to directions on the pack.
 photo

Whilst the pasta is cooking prepare the Creamy smoked trout and bacon.

C
  1. Heat the oil in a sauce pan.
  2. Saute the onions until they go clear.
  3. Add the bacon an saute until happy that the onions and the bacon are slightly browned.
  4. Add the Philadelphia and stir until smooth.
  5. Add ground pepper and parsley to taste.
  6. Reduce the heat to a simmer.
 photo

D
  1. Fold through the pre-cooked pasta.
  2. Fold through the trout meat taking care not to break up the flakes.
 photo
D
  1. Simmer for 2 minutes and serve.
  2. Goes well with beer or fuller bodied white wines such as a creamy Clare Vally Chardonnay that is not too cold.
 photo



Last Updated: October 22, 2012
Author:
Categories: Let's Eat, Trout