community recipe
Spaghetti with smoked fish, lemon, chilli and mint
- Prep time:
- 15
- Cook time:
- 15
- Serves:
- 4
1 x packet spaghetti
250g piece of hot smoked fish (salmon or wharehou are nice), flaked
1 tsp lemon flavoured oil
1-2 chopped chillies, plus extra to serve
1 packet rocket leaves
1/4 cup chopped mint leaves, plus extra to serve
4 asparagus spears
salt and pepper
finely grated lemon rind
250g piece of hot smoked fish (salmon or wharehou are nice), flaked
1 tsp lemon flavoured oil
1-2 chopped chillies, plus extra to serve
1 packet rocket leaves
1/4 cup chopped mint leaves, plus extra to serve
4 asparagus spears
salt and pepper
finely grated lemon rind
Cook the spaghetti per packet instructions until al dente. Drain.
Blanch or steam the asparagus until only just cooked and thinly shave with a vegetable peeler.
In the same pot that you cooked the spaghetti in, stir through 3/4 of the smoked fish, oil, chopped chilli, chopped mint, rocket and the salt and pepper.
Warm through on the stove if needed.
Divide onto serving plates and top with the shaved asparagus, extra smoked fish, extra chopped chilli, extra mint leaves and the grated lemon rind.
Blanch or steam the asparagus until only just cooked and thinly shave with a vegetable peeler.
In the same pot that you cooked the spaghetti in, stir through 3/4 of the smoked fish, oil, chopped chilli, chopped mint, rocket and the salt and pepper.
Warm through on the stove if needed.
Divide onto serving plates and top with the shaved asparagus, extra smoked fish, extra chopped chilli, extra mint leaves and the grated lemon rind.
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