Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs.
Serves: 4. Chef: Paulie Hooton
450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou
500gm linguine (or other pasta)
Lupi Extra Virgin Olive oil
½ medium red onion, sliced
½ cup cherry tomatoes, halved
½ cup corn kernels
1-2 chopped chillies, plus extra to serve
½ cup Italian parsley
1 tbsp lemon juice
Salt and black pepper
- Place a pot of boiling water on the stove, season with salt and cook pasta for 6-8 minutes until Al dente. Drain under cold water and refresh.
- Heat up a large pan, add olive oil and gently cook the onions, add tomatoes and corn, the refreshed pasta, ¾ of the smoked fish, chopped chilli (reserve a little), salt and pepper. Gently warm through, add parsley (reserve a little) and lemon juice and toss.
Divide onto serving plates and top with the extra smoked fish, parsley and chopped chilli.