This simple combination of fresh vegetables and smoked fish makes a wonderful lunch or light supper, and the best part is that it's so easy to make.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
Snap off woody ends of asparagus; cut stalks into 1-inch (2.5 cm) pieces. Set aside.
In large pot of boiling salted water, cook pasta for 7 minutes. Add asparagus stalks and peas; cook until pasta is tender but firm, about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return pasta mixture to pot.
Add reserved cooking liquid, trout, dill, oil and horseradish; toss to combine. Garnish each serving with sour cream.
More trout recipes:
Nutritional facts <b>Per serving:</b> about
- Sodium 1772 mg
- Protein 31 g
- Calories 544.0
- Total fat 13 g
- Cholesterol 47 mg
- Saturated fat 3 g
- Total carbohydrate 74 g
%RDI
- Iron 24.0
- Folate 120.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 23.0
