225g cold-smoked salmon or trout
350g spaghetti
50g butter
2 garlic cloves, peeled and bruised
4 tbsp dry white wine
3 large eggs
75g freshly grated Parmesan
3 tbsp chopped fresh parsley
Salt and freshly ground pepper

Cut the salmon or trout into fine strips and set aside.

Cook the spaghetti according to the packet instructions (about 8-10 minutes) in plenty of boiled salted water until al dente.

While the spaghetti is cooking, melt the butter in a medium saucepan, add the bruised garlic cloves and cook until golden, then lift out and throw the garlic away – it has done its job.

Now add the dry white wine and boil until it has almost disappeared. Cool slightly, then beat in the eggs, Parmesan, parsley and a little salt and plenty of pepper.

Drain the spaghetti well and return to the hot pan. Quickly pour in the egg mixture and toss well. The heat in the pan and the pasta should start to cook the eggs – if not, stir over a very gentle heat for a second or two to cook a bit more – until the spaghetti is coated with creamy scrambled egg.

To serve, divide between bowls and pile the cold-smoked salmon or trout on top.

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