Instructions: Seed and dice the tomato and set aside. Cut the salmon into slivers that are paper thin and almost transparent and set aside.

Bring the water to a boil and add the salt. When the water returns to the boil add the pasta and cook for between 4 to 6 minutes or until fully cooked but still with a toothy bite. Drain the pasta but reserve 1 cup of the cooking water. Do not rinse the pasta.

Toss the pasta in a bowl with the olive oil, add the tomato, salmon and dill and toss again. The heat of the hot pasta will cook the thin pieces of salmon to a delicate finish. Season with salt and plenty of black pepper.

If you a prefer a more liquid sauce, some of the hot pasta water may be added to moisten the dish or some whole butter may be added as well. Serve immediately.

This recipe yields 4 to 6 appetizer portions.

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