This speedy fish supper – really simply a tinkering with a cheap jar of fish paste – takes just a few lazy minutes to put together and tastes absolutely divine. The sharpness of the lemon complements the salmon flavour, and the yoghurt lends a creamy subtlety. When I first put this recipe on my blog, over 100 people tried it, admitting disbelief that such simple ingredients could make such a yummy meal.
1 red chilli or pinch of dried flakes
a fistful of parsley
1 tablespoon oil
zest and juice of half a lemon or 2 tbsp bottled lemon juice
150ml natural yoghurt
1 x 75g jar of salmon paste
Bring a medium saucepan of water to the boil, and add the pasta. Reduce to a simmer and allow to cook for 8 to 10 minutes.
Meanwhile, peel and finely slice the onion, and very finely chop the chilli and parsley. Put into a pan with the oil, lemon zest and juice, and cook over a medium heat to soften.
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 and coat with the sauce, and serve.
Creamy salmon pasta with a chilli lemon kick recipe from A Girl Called Jack by Jack Monroe. Available to order from The Hive, supporting your local independent book shops. Also available from major retailers and supermarkets.