- 0:10 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Turn some smoked trout, a packet of puff pasty and a couple of greens into a nutritious, tasty and fast weeknight meal.
Ingredients
- 375g block frozen puff pastry, thawed
- 1 1/2 cups (180g) frozen peas
- 2 cups fresh ricotta
- Grated zest of 1 lemon, plus 1 tablespoon juice
- 2 x 100g pkt lemon pepper smoked trout (see note)
- 1 cup snow pea sprouts, ends trimmed
- 2 tablespoons olive oil
Method
- Step 1Preheat the oven to 180°C. Line a tray with baking paper. Roll pastry on a lightly floured surface to a 16cm x 30cm rectangle. Place on tray, then bake for 10 minutes until pastry is puffed. Top with more paper and another tray, then bake pastry for a further 10 minutes until golden and crisp. Cool.
- Step 2Meanwhile, cook peas for 2-3 minutes in boiling salted water. Refresh in cold water, drain, then blend to a chunky puree in a processor with ricotta and zest. Season the mixture.
- Step 3Whisk the oil with the lemon juice, salt and pepper in a bowl.
- Step 4When ready to serve, spread the ricotta mixture over the pastry, flake over the trout and scatter with sprouts. Drizzle with the dressing and serve immediately.
- Low carb
- Low sugar
- Lower gi
Nutrition
2631 kj
Energy
38g
Fat Total
19g
Saturated Fat
6g
Fibre
29g
Protein
114mg
Cholesterol
574.9mg
Sodium
8g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
We used Tommy Finns Smoked Lemon Pepper Trout Fillet from supermarkets.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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