Avocado and salmon pasta

accreditation
0:00
play article
Subscribers can listen to this article
Ed O'Riley
Prep Time: 15 minutes
Servings: 4
Cooking Time: 10 minutes
Ingredients
  • - tagliatelle
  • 15 ml - olive oil
  • 1 - fennel bulb, chopped
  • 1 - bunch spring onions, chopped
  • 400 g - smoked salmon or trout offcuts
  • - fennel leaves, to garnish
  • - SAUCE
  • 1 - lemon, halved
  • 1 - large ripe avocado, halved and pitted
  • - about 80ml double-cream yoghurt
Method

1. Boil the pasta in salted water until al dente. Meanwhile, heat the olive oil in a pan and fry the fennel and spring onions until soft and fragrant. Mix in the salmon and set aside.

2. Heat a griddle pan and fry the lemon, cut side down first, until hot and toasted; this improves the flavour and makes it easier to squeeze out the juice. Remove the flesh from the avocado, mix it with the yoghurt and season to taste with the hot lemon juice, salt and pepper (use a stick blender to get a smooth texture).

3. As soon as the pasta is done, stir in the salmon mixture and avocado sauce. Garnish with dainty fennel fronds and serve immediately while still hot.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24