Northwest Fishing Reports

I debated whether or not this should be a blog but decided to take the quick and dirty route and post the recipe in the forum. Normally I would have posted a picture along with it but we had hungry company and I didn’t take the time to pose the plated meal. Besides I didn’t want them to think that I was weird for taking pictures of our meal. Hmmm maybe that should be weirder, they already think that I am a bit strange. Anyway read on; this was simple, quick, semi-healthy and very tasty.

Smoked Trout Fettuccine

Ingredients:

8 oz cream cheese
2 cups milk
½ pound coarsely crumbled Lake Steven’s smoked trout, bones removed
1 cup frozen petite peas
4 green onion, thinly sliced including greens
4 tsp lemon juice
1 or 2 grates of lemon zest (just a pinch)
2 tsp fresh dill, finely chopped
2/3 cup shredded parmesan, or combination of other hard cheeses.

1 box (12oz) dry spinach fettuccine cooked to taste per instructions

Directions:

1: In saucepan combine cream cheese and milk, slowly heat over medium low stirring frequently until mixture is smooth.

2: Stir in smoked fish, peas, green onion, lemon juice, lemon zest and dill. Cook to heat through.

3: Remove saucepan from heat and stir in cheese. Serve immediately over cooked pasta.

Serves 6

I swear I have got to stop looking at your posts with food stuff in it. Keep drooling on the keyboard.

PICTURE!!!!!!!!!!