Smoked trout can also be replaced with smoked halibut or smoked salmon.
Ingredients
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150 grams (whole wheat) macaroni
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1 leek
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2 tablespoons olive oil
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300 gram peas (freezer)
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150 grams smoked trout fillet
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75 ml crème frache
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75 ml milk
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50 grams of grated cheese
Preparation
Preheat the oven to 200°C. Cook the macaroni according to package directions, drain and set aside. Meanwhile, cut the leek into rings. Reserve some of the greenery to chop very finely for garnish. Heat the oil in a frying pan or wok and fry the leeks for a few minutes. Add the peas. Divide the trout fillet into small pieces. Stir them off the heat into the peas, together with the crème frache and the milk. Season with pepper. Pour the macaroni into the mixture and place everything in a baking dish. Sprinkle with the grated cheese. Bake the dish for 20 minutes until golden brown. Garnish with finely chopped leek. Delicious with a tomato salad.
Number of persons
2
Duration
15 minutes + 20 minutes oven time
