Ingredients

300 g  thinly sliced 24 hour dry cured cold smoked Marlin  (or Mackerel, Tuna, Kingfish, Wahoo, Mahi Mahi)

El dente pasta of your choice

Olive oil

sweet sun ripened cherry tomatoes

Bread Social sourdough bread

½ red onion sliced

3  fresh lemons

sprigs of dill

Flaked salt

Cracked black pepper

Method

Lightly butter then Char Sourdough on BBQ , both sides, few burnt bits is ok! (or in toaster)

Drizzle with cold smoked olive oil (regular is ok too!)

Layer thinly sliced cold smoked fish

Add sliced cherry tomatoes

Sliced red onion

Generous squeeze of lemon juice, and a little zest if you like!

Coarsely ground black pepper (optional use Tasmanian Mountain Pepper!)

Flaked salt

Top with sprigs of fresh Dill

Cut each slice in half, serve within 10 minutes so toast stays fresh!

Tip:  for dinner parties, have everything cut and ready to go, just toast and assemble when guests arrive