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 – but it does! (For vegan and vegetarian readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.)

 

(I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if you do online shopping at either of the Big Two, you might want to check out my recommendations)

Serves 2 from 34p each:

150g pasta, 9p (30p/500g)

1 large onion, 5p (54p/1kg)

1 red chilli or pinch of dried, <1p

a fistful of parsley, optional

1 tablespoon oil, 2p (£1.20/1l)

zest and juice of half a lemon or 2 tbsp bottled lemon juice, 7p (60p/250ml)

150ml natural yoghurt, 20p (85p/500g)

1 x 75g jar of salmon paste, 25p

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.

This recipe was published in A Girl Called Jack, with photography by Susan Bell. All rights reserved.

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