The Terraces, Lake Taupo Hilton - Home Smoked Trout with Penne

So much to blog, so little time. While its fresh in my mind, I'll do Taupo and post a recipe for Pasta with Home Smoked Trout. Many moons ago I worked at Lever Bros, Petone. Home of Sunlight Soap, Persil, Rinso, Signal and many many more. I worked in the lab and friends made then, are still friends now. Unfortunately we don't socialize as much as we would like, distance being the main obstacle, when we get together, its like we've never been apart.

We celebrated our reunion at The Terraces Restaurant, at The Lake Taupo Hilton. Simon Gault is the executive Chef.
We ate there last year and the food is still as good as ever. Very Highly Recommended.
I had an excellent Diver Scallop entree, accompanied with a White Asparagus Mousse. The scallops came from Alaska, they are much larger than the local ones and were sweet and beautiful. White Asparagus from Italy.
Sorry about the photo.

Photos in focus, are as follows.
Pork Belly with Pork Rillettes and Roast Tomatoes
Lovely moist Pork with the best crackling ever... a thin sheet of joy

Everyone that ordered the Steak really enjoyed it.

And Dale our Fish Eater loved his Fish Dish

Pick the common Denominator, in the following set of photographs.

C'est Moi, with Famous Chefs.
The elongated birthday!
Happy Birthday from the Staff at Rick Stein at Bannisters

and again 2 weeks later...Thank you to the Staff at The Terraces

Anyway enough about me. I want to share a lovely dish I made using my
Friend Skid's Home Caught and Home Smoked Trout.

It was so beautiful, we could have just eaten it 'au naturel' but I decided to make a real meal of it.
Very simple

Chili, Garlic and Lemon Infused Oil with Penne and Smoked Trout 
Smoked Trout (as much as you have) broken in pieces. 
3 tablespoons Extra Virgin Olive Oil
3 cloves garlic peeled and sliced
1 tablespoon hot chili flakes
1 lemon zested and juiced

Handful chopped parsley

200 gms penne

In a large pot of well salted  boiling water cook penne till al dente

Meanwhile
Put Extra Virgin Olive Oil in a pan

Heat to medium heat
Add garlic chili and lemon zest

Cook gently to infuse, about 10 minutes
Strain oil and return to pan
Add lemon juice

When pasta is cooked, drain, reserve some pasta water
Transfer pasta to oil with a ladleful of pasta water
Toss together

Add parsley and trout
Serve immediately.
A quick grind of black pepper

Thank you Skid it was fabulous.