Penne with smoked trout

4 servings

Ingredients

Quantity Ingredient
6 mediums Plum tomatoes (about 1 lb)
½ Of 16 oz package penne or rotelle macaroni (corkscrews)
Salt
1 large Onion
2 tablespoons Salad oil
2 Whole smoked trout (1 pound) or 1/2 lb smoked salmon
1 cup Heavy or whipping cream
1 tablespoon Prepared white horseradish, drained
1 cup Frozen tiny peas, thawed

Directions

START ABOUT 45 MINUTES BEFORE SERVING.

1. In large saucepot over high heat, in 4 quarts water to boiling.

Cut an X in one end of each tomato. Place 2 or 3 tomatoes in boiling water for 30 seconds; with slotted spoon, remove to large bowl filled with ice water. Repeat with remaining tomatoes. Peel tomatoes and cut each in half. Remove tough area around stem end; squeeze each tomato half to remove seeds. Dice tomatoes.

2. Prepare penne as label directs, using 2 teaspoons salt in water.

3. Meanwhile, chop onion. In 2-quart saucepan over medium-high heat, in hot salad oil, cook onion until tender and golden, about 10 minutes. While onion is cooking, remove skin and bones from smoked trout; discard. Cut trout into 1-inch pieces.

4. To saucepan with onion, add cream, horseradish, and ½ teaspoon salt; over high heat, heat to boiling. Reduce heat to low; simmer 2 minutes. Add tomatoes and peas to cream mixture; heat through.

5. Drain penne. On large platter, gently toss penne with smoked trout and cream sauce. Makes 4 main-dish servings. Each serving: about 630 calories, 33g fat, 126mg cholesterol, 550mg sodium.

Recipe in February, 1992"Good Housekeeping" Recipe #13. Typed by Jeff Pruett.

Submitted By JEFF PRUETT On 08-09-95

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