EN DE FR ES PT IT
Smoked Fish Tomato Relish Spaghetti
Recipe

Smoked Fish Tomato Relish Spaghetti

Quick & Easy

Spaghetti tossed with a quick blistered cherry tomato and spring onion relish, finished with flaky smoked fish.

Why smarter

19 minutes is realistic: 10–11 min to cook spaghetti (including boil-up), 3 min to cut tomatoes and spring onions, 5–6 min to blister and soften into a relish, 1–2 min to toss and warm fish, then plate.

Chef tip

Keep the fish in larger flakes and fold at the end so it stays juicy and doesn’t break down into dry bits. Shortcut: Use ready-to-eat store-bought smoked fish; flake it in off the heat at the end.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 180 g spaghetti 180.000 g spaghetti
2 160 g smoked mackerel 160.000 g smoked mackerel
3 250 g cherry tomatoes 250.000 g cherry tomatoes
4 4 spring onions 4.000 spring onions

Method

  1. Bring a pot of salted water to a boil. Cook spaghetti until al dente.
  2. While it cooks, halve cherry tomatoes and slice spring onions.
  3. Heat a splash of oil in a pan on high. Add tomatoes cut-side down and cook 2–3 minutes until blistered.
  4. Add spring onions, season with salt and pepper, and cook 1–2 minutes. Crush some tomatoes with a spoon to make a loose relish.
  5. Reserve a small mug of pasta water, then drain spaghetti. Toss pasta into the pan, loosening with a splash of pasta water.
  6. Flake in smoked fish, toss gently just to warm through, then plate.