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

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

294 calories; 21 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 84 mg cholesterol; 755 mg sodium. 528 mg potassium; 11 g carbohydrates; 3 g fiber; 6 g sugar; 17 g protein; 0 g trans fatty acid; 9709 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 126 mg calcium; 1 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
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???