The Great British Budget Menu led to a huge online discussion about how hard (or easy) it was to prepare food which tasted high end but was made at the fraction of the price. Jack shares a super fast fish supper that only costs 27p a serving, yet tastes wonderful.
This speedy fish supper - a tinkering with a 32p jar of fish paste - takes just a few lazy minutes to put together, and tastes absolutely divine. The sharpness of the lemon brings out the salmon flavour in the paste, and the yoghurt lends a creamy subtlety. I could go on and on about this - I didn’t expect to be able to make a restaurant quality dish from a jar of value range fish paste
Top end restaurants often feature ‘creamy salmon mousse’ on their menus, which is where I took my inspiration from here - except instead of expensive cream, I used natural yoghurt, and instead of pulverising a perfectly good piece of salmon, I bought it in a jar, with the hard work already done for me (The paste I used was a small Sainsbury’s Basics jar, a combination of salmon and white fish).
Creamy Salmon Pasta
75g jar of fish paste, 32p
140g pasta, 11p (39p/500g)
1/2 an onion, 6p (11p each)
100g natural yoghurt, 9p (45p/500g)
1 small red chilli, home grown
Bunch of flat leaf parsley, home grown
15ml Tablespoon of lemon juice, 4p (60p/250ml)
Splash of oil - optional
First, bring a pot of water to the boil in a medium saucepan, and add the pasta. Reduce to a simmer and allow to cook for 8-10 minutes.
Meanwhile, peel and finely slice the onion, and very finely chop the chilli and parsley. Add to a frying pan with the lemon juice and oil, and cook on a medium heat to soften the onion.
When the pasta is cooked, remove from the heat and drain.
Quickly stir the yoghurt and fish paste into the onions to warm through.
Tip the pasta into the pan, coat with the sauce, and serve.
Garnish with extra parsley and lemon juice if desired.
Visit our collection at Great British Chefs for more quick and easy recipes from some of the country’s finest chefs.
Totally and utterly amazing. I have to admit to loving paste from a jar! I think because I grew up on it. So, when I came across this recipe here I had to try this. I had everything at home so why not? What a revelation - no more will I look at my jar of fish paste as just a jar of fish paste! The recipe was excellent - and so now I am off to see what I can get up to with my jar of chicken spread (paste)!
I definitely want to get Jack's book - hopefully, I will win a signed one but if not I shall just buy my copy unsigned!
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