Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 md Plum tomatoes (about 1 lb)
1/2 Of 16 oz package penne or
-rotelle macaroni
-(corkscrews)
Salt
1 lg Onion
2 tb Salad oil
2 Whole smoked trout (1 pound)
-or 1/2 lb smoked salmon
1 c Heavy or whipping cream
1 tb Prepared white horseradish,
-drained
1 c Frozen tiny peas, thawed

START ABOUT 45 MINUTES BEFORE SERVING.

1. In large saucepot over high heat, in 4 quarts water to boiling.
Cut an X in one end of each tomato. Place 2 or 3 tomatoes in boiling
water for 30 seconds; with slotted spoon, remove to large bowl filled
with ice water. Repeat with remaining tomatoes. Peel tomatoes and cut
each in half. Remove tough area around stem end; squeeze each tomato
half to remove seeds. Dice tomatoes.

2. Prepare penne as label directs, using 2 teaspoons salt in water.

3. Meanwhile, chop onion. In 2-quart saucepan over medium-high heat,
in hot salad oil, cook onion until tender and golden, about 10
minutes. While onion is cooking, remove skin and bones from smoked
trout; discard. Cut trout into 1-inch pieces.

4. To saucepan with onion, add cream, horseradish, and 1/2 teaspoon
salt; over high heat, heat to boiling. Reduce heat to low; simmer 2
minutes. Add tomatoes and peas to cream mixture; heat through.

5. Drain penne. On large platter, gently toss penne with smoked trout
and cream sauce. Makes 4 main-dish servings. Each serving: about 630
calories, 33g fat, 126mg cholesterol, 550mg sodium.

Recipe in February, 1992 "Good Housekeeping" Recipe #13. Typed by Jeff
Pruett.
Submitted By JEFF PRUETT On 08-09-95

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