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Smoked
Mackerel Pasta
Ingredients:
4 oz/113 gr mushrooms, sliced
1 onion, finely chopped
1 clove garlic, crushed
8 oz/227 gr cream cheese
140 ml plain yogurt
1 lb hot Comeau’s plain smoked mackerel, cut about ½ inch
cubes
1 tbsp. fresh parsley, finely chopped
1 tsp. fresh coriander
1 tsp. olive oil
12 oz/ 350g pasta fettuccine
Directions:
Heat the oil in frying pan
then add the garlic and onion. Cook for about 5 minutes until soft.
Gently stir in the mackerel, mushrooms and herbs. Simmer for 3 minutes.
Put the cream cheese and yogurt in a small pan then stir over a
low heat until runny and add to the fish mixture. Cook the pasta
al dente, drain it and pour into a serving dish. Gently heat the
fish mixture and pour over the pasta, then serve immediately.
6 Servings
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