Pasta with Smoked Trout


Pasta with Smoked Trout and Horseradish Cream Sauce
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  1. 8 ounces pasta*
  2. cooked according to package directions
  3. ½ lb smoked trout, flaked or cut into small pieces (remove the skin and also slice into pieces for use in the sauce)
  4. 2 Tbsps olive oil
  5. 2 shallots, chopped
  6. 1 cup heavy cream
  7. 1 cup chicken broth
  8. 3 Tbsps prepared horseradish (mainly grated horseradish root & vinegar)
  9. 1 Tbsp fresh dill, chopped (or 1 tsp dried dill)
  10. 2 Tbsps fresh chives, minced (or about 2 tsps dried chives)
  11. Salt to taste
  1. Heat olive oil in a large skillet or sauté pan on medium heat. Add shallots and cook until soft and fragrant. Add trout skin and cook until pieces start to become abit crisp;
  2. Add cream and chicken broth, stir well and bring to a gentle simmer;
  3. Add horseradish (and dried herbs, if using), mixing well;
  4. Continue on gentle simmer, lowering heat if necessary, until sauce begins to thicken, approximately 3 to 5 minutes. Salt to taste;
  5. Reduce heat to lowest setting, then add cooked pasta,tossing to coat evenly;
  6. Add flaked smoked trout and fresh herbs, and toss to mix all ingredients together;
  7. Serve with a sprinkling of fresh dill or chives
  1. *Small shapes like penne, cavatappi or gemili work great, although long noodles such as linguine would also good
Hell's Kitchen Recipes

The Hell’s Kitchen Cookbook: Recipes from the Kitchen

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