Creamy Spring Vegetables & Smoked Trout

A trio of fresh veggies and peppery watercress keep this creamy dish light and springy.

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4.0 by 8 people

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  • Makes: 4 servings
  • Makes: 4 cups
  • Cook: 15 mins
  • Prep: 15 mins

Creamy Spring Vegetables & Smoked Trout

Directions

  1. In a large skillet heat olive oil and butter over medium heat. Add mushrooms; cook 2 minutes or until they release their liquid. Stir in carrots. Cover. Cook 3 minutes. Uncover. Add peas, cream, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until peas are tender, stirring occasionally.
  2. Break trout into large pieces; gently stir into vegetable mixture. Reduce heat to medium. Heat through. Stir in chives. Top with watercress.

From the Test Kitchen

Hot-smoked trout has an intense, salty flavor and flaky texture. You could easily swap in hot-smoked salmon or even high-quality tuna.

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Nutrition Facts (Creamy Spring Vegetables & Smoked Trout)

  • Per serving:
  • 294 kcal ,
  • 21 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 84 mg chol. ,
  • 755 mg sodium ,
  • 11 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 17 g pro.
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Reviews (1)

8 Ratings
230 Days Ago
1.0
I'm making this tonight but can't find the rest of the reviews. It has NO seasoning. I'm going to add pepper and garlic and we'll see how this goes! HOW CAN I READ THE REVIEWS???

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