1 Staal Oak Roast Trout fillet
175g fusilli or other pasta
100g frozen peas
3 rounded tbsp 0% Greek yogurt
2 rounded tsp horseradish sauce
1. Cook the pasta in a large pan of boiling water according to pack instructions, adding the peas for the last 3 mins.
2. Meanwhile, flake the trout and set aside, then mix the yogurt with the horseradish, salt and pepper.
3. Drain the pasta, then return to the pan and stir in the trout and yogurt, letting the heat of the pasta warm the sauce.
4. Serve immediately. Tastes great with a crisp green salad.
This photo is courtesy of the BBC Food website, and the recipe is adapted from their own.Back to recipes