Smoked fish and egg pasta
- Remove skin and bones from fish. Flake fish into a bowl.
- Grill bacon until crisp. Remove rind and chop bacon roughly. Shell eggs and chop roughly.
- Add rashers bacon, hard boiled eggs and baby spinach to fish and combine. Cook pasta according to packet directions.
- Drain, reserving 2 tablespoons of cooking liquid.
- Return pasta to saucepan with cooking liquid and crème fraiche. Stir to combine.
- Stir fish mixture through pasta. Serve immediately.