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Spaghetti with smoked salmon and a raw tomato & fresh herb sauce


  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • While the pasta is cooking, toss the tomatoes with the oil, balsamic, lemon juice, a decent amount of salt and a little ground pepper, mashing as you do so.
  • Roughly chop together the fresh herbs and mix with the above mixture.
  • Then toss the pasta with the sauce and smoked salmon.
  • Serve the pasta in individual bowls with grated cheese sprinkled on top.


  • 400 gm spaghetti (or tagliatelle)
  • sea salt & freshly ground pepper
  • 1-2 punnets cherry tomatoes, halved
  • 6 heaped tbsp olive oil
  • 1 tbsp balsamic vinegar
  • juice of ½-1 lemon
  • 6-8 fresh basil leaves
  • 6-8 fresh chervil sprigs
  • 6-8 fresh tarragon leaves
  • 6-8 fresh Italian (flat leaf) parsley leaves
  • 250 gm smoked salmon, sliced
  • freshly grated pecorino or parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm