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 veggie readers, this recipe was published in A Girl Called Jack in 2014 – I have simply updated the prices for accuracy.)
(This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.)
Serves 2 from 34p each:
1 red chilli or pinch of dried, <1p
a fistful of parsley, optional
zest and juice of half a lemon or 2 tbsp bottled lemon juice, 7p (60p/250ml)
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.
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