Salmon Pasta Improvisation

We had a visitor recently from Finland and she brought loads of whole smoked salmon/rainbow trout. Our refrigerator and freezer are bursting at the seams, so I decided to do something about it by improvising with the last bits of veg from the previous Saturday's market run. The result was delicious and so easy a child could do it (though I wouldn't want them wielding the big knife to slice the salmon. A nice, refreshing summer dinner.

Salmon Pasta with Tomatoes, Leek and Parsley
Feeds 4
Time: 30 minutes, max
200-300g smoked salmon or rainbow trout, thinly sliced and loosely broken into bite-sized pieces
3 fresh, chopped tomatoes with most of the juice and seeds squeezed out
A handful of parsley
1 leek, finely sliced
400g pasta
salt, pepper
olive oil

Chop the salmon, tomatoes, leek and parsley. Sauté the leek until cooked through and soft using a non-stick pan. Take off heat when cooked. Cook the pasta to al dente. Drain and put back in pot with olive oil, add all of the ingredients, a pinch of salt and generous amounts of pepper. Toss together until evenly distributed. Eat without cheese.