This is one of my favourite pasta dishes and I serve it from spring through to autumn.

Ingredients

• 700 grams smoked fish
• 2 sliced stalks celery, sliced
• 2 sliced spring onions, trimmed and sliced
• 2 tblsp chopped fresh thyme, parsley or dill
• 1 tsp minced garlic
• grated rind and juice 1 lemon
• ¼ cup olive oil
• pasta for 4
• 2 cups rocket or baby spinach leaves

Method

1. Flake smoked fish into a bowl and toss with celery and spring onions, thyme, parsley or dill, garlic, lemon and olive oil. Season well with black pepper and set aside while you cook the pasta.
2. Cook favourite pasta shapes and drain well leaving about ¼ cup of the cooking water in with the pasta.
3. Toss in the fish and rocket or baby spinach leaves and serve piled into dishes.

Cooks Tips

- You need about 100 grams of dried pasta per person when working out how much pasta to cook up. Make sure it is cooked in plenty of boiling salted water so that the pasta does not become sticky when being cooked.

- Dill is delightful in this dish it is one herb that has good flavour when dried. Add 1 tblsp dried dill to the fish when marinating, as this will allow enough time for the dill to reconstitute and release its wonderful flavour.

- If buying boneless smoked fish (smoked fish fillets) purchase 400-500 grams.