Ingredients

Method

• 200 g smoked trout fillet
• Rosa tomatoes
• 1 T olive oil
• 2 crushed cloves garlic
• ½ cup cream
• Conchiglie pasta shells

Method

Ingredients

Skin a smoked trout fillet and slice into bite-sized pieces. Add two handfuls of Rosa tomatoes to a hot pan with olive oil and pan-fry until blistered and burst.
Add crushed cloves garlic to the pan, then pour in cream. Add the trout pieces and flash-fry for a minute. Fold through conchiglie pasta shells, cooked al dente, and serve warm with a little seasoning.