Creamy Spring Vegetables & Smoked Trout


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

Creamy Spring Vegetables & Smoked Trout
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
4 cups


  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 8 ounce cremini or other mushrooms, sliced

  • 3 medium carrots, thinly bias-sliced

  • cup fresh shelled or frozen peas

  • ½ cup whipping cream

  • ¼ cup water

  • ¼ teaspoon each kosher salt and ground black pepper

  • 8 ounce smoked trout, skin removed

  • 2 tablespoon chopped fresh chives

  • 1 large bunch watercress, tough stalks removed


  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.


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

Nutrition Facts (per serving)

294 Calories
21g Fat
11g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 294
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 50%
Cholesterol 84mg 28%
Sodium 755mg 33%
Total Carbohydrate 11g 4%
Total Sugars 6g
Protein 17g
Vitamin C 30.4mg 152%
Calcium 126mg 10%
Iron 0.9mg 5%
Potassium 528mg 11%
Folate, total 40mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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