Ingredients

• 500 grams smoked fish, flaked
• 2 tsp minced fresh garlic
• 2 spring onions, trimmed and finely chopped
• grated rind and juice one lemon
• 1 tsp coarsely ground white or black pepper
• 2 tblsp chopped fresh dill
• 2 tblsp olive oil
• 4 stalks celery, trimmed and diced
• 2 green peppers, cored, deseeded and diced
• 400 grams spiral or shell pasta
• 2 tblsp lite sour cream
• ¼ cup chopped parsley

Method

1. Scatter the fish into a dish and sprinkle over the garlic, spring onions, lemon rind and juice, pepper, dill and half the olive oil. Toss and leave to marinate for 10 minutes.
2. Cook the celery and peppers in the remaining oil in a hot frying pan until just softened.
3. Cook the pasta in plenty of boiling salted water until al dente. Drain. Return the pasta the saucepan and stir through the marinated smoked fish, celery and peppers, sour cream and parsley.
4. Serve in bowls topped with chives for garnish.