Have I mentioned my love of smoked fish before? I am sure I have. It’s delicious, relatively cheap, long lasting in the fridge which makes it a staple in the Fuss Free kitchen.
This pretty cream, pink and green dish was simple to put together and used up an open packet of smoked mackerel fillets, the remains of a bag frozen peas and the scrapings of a jar of horseradish sauce. I find a very satisfactory delight in finishing up multiple ingredients in one dish, I am not entirely sure what this says about my character? This is a very approximate dish – use what you have – I think a few handfuls of spinach stirred in at the end in place of the peas would work well.
Pea, Smoked Mackerel and Horseradish Penne
Ingredients
- ½ red onion - finely chopped
- 2 cloves garlic - crushed
- Glug olive oil
- Handful frozen peas
- Pinch chilli flakes
- Gug white wine or vermouth
- zest of half a lemon
- 2 heaped teaspoons horseradish sauce
- 2 smoked mackerel fillets - skinned and flaked
- Pepper and salt
- As much pasta as you normally eat
Instructions
- Fry the onion and garlic in the olive oil.   Meanwhile cook the pasta.  When the onion is softened, add the peas, chilli, wine, lemon zest and horseradish and gentle simmer for a few minutes to defrost the peas.  When the pasta is cooked drain and add it and the mackerel to the onion sauce.  Stir through and season to taste.
May
I do this quite often, concoct strange pasta sauces out of strange things in the fridge. This combinations sounds great as I like horseradish and smoked mackerel. Will have to give it a go.
Sarah, Maison Cupcake
Sounds good, I love smoked fish and horseradish, I’ll have to give this a go in the new year.
Katie
I love smoked fish of any kind, as well. And the horsradish sounds really interesting. I just found a jar at the shops the other day – and, of course used it for horseradish sauce. Now I have another use – and for the leftover bits of smoked salmon.
Ruth
This one definitely has me drooling! What a great combination. Thanks for sharing with Presto Pasta Nights. You’re a terrific regular and hopefully will continue to be in 2011.
Sandy Wright
I usually use Smoked Mackeral and make horseradish sauce and serve with new pots and either salad or peas or roasted veg, this with pasta sounds good and trying it tonight