Budget creamy salmon pasta

by Jack Monroe
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Budget creamy salmon pasta

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).

1
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
2
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
3
When the pasta is cooked, remove from the heat and drain. Quickly stir the yoghurt and fish paste into the onions to warm through
4
Tip the pasta into the pan, coat with the sauce, and serve. Garnish with extra parsley and lemon juice if desired
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