Fresh and quick, this is dish is ideal to enjoy with friends.

Ingredients

• 2 spring onions, sliced
• 1 avocado, stoned, peeled and diced
• 2 tblsp chopped fresh chervil, lemon thyme or parsley
• 500 grams smoked fish on the bone
• 3-4 canned artichokes, diced
• 2 cups (200 grams) dried pasta shapes (use your favourite)
• boiling salted water
• salt and pepper to season
• about ¾ cup cream – any style
• ½ cup freshly grated parmesan cheese

Method

1. Cook the pasta in boiling salted water for 10-12 minutes or until al-dente. Drain and place into a large bowl.
2. Flake the flesh from the fish discarding the bones. Add the fish to the pasta with the spring onions, avocado and herbs and season well with salt and pepper.
3. Spread the mixture in a thin layer into 4 ovenproof serving dishes or one large, lasagne-style dish. Pour over the cream (warm if thick) and then sprinkle with the parmesan cheese.
4. Fan grill at 200°C until hot and golden. Serve immediately with a green salad.

Cooks Tips

This dish can be prepared in advance up to point 3 and then refrigerated, but rather than fan-grilling to heat, bake at 200°C for 20-25 minutes until hot and golden. In summer, omit the dressing and serve the dish tossed with ½-¾ cup of vinaigrette.