This dish calls for hot-smoked salmon, but hot-smoked river trout, kingfish or mackerel can be used instead.
150g hot-smoked salmon
1 small leek
12 cherry tomatoes, each halved
4 tbsp extra virgin olive oil
¼ cup dry white wine
½ cup parsley, chopped
Salt and pepper
500g spaghettini (thin spaghetti)
Tear smoked salmon into bite-sized pieces and set aside.
Wash and dry vegetables.
Cut zucchini, carrot and leek into fine julienne.
Heat olive oil in a pan and lightly fry julienned vegetables for 1 minute until they're soft.
Add cherry tomatoes and white wine.
Simmer for 2 minutes more.
Add salmon pieces and parsley, season to taste and stir well.
Cook spaghettini ''al dente'', drain and toss with salmon and vegetable sauce.
Divide onto plates and serve immediately.