Well this is the first of my tinkering with 32p jars of fish paste – and I have to say I am seriously impressed! This speedy fish supper takes just 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. Sorry, I’m raving, but this is seriously good.
Ingredients (serves two):
75g jar of fish paste, 32p
140g pasta, 11p (39p/500g)
1/2 an onion, 6p (11p each)
100g natural yoghurt, 9p (45p/500g)
1 small red chilli, home grown
Bunch of flat leaf parsley, home grown
15ml Tablespoon of lemon juice, 4p (60p/250ml)
Method:
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.
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 cook on a medium heat to soften the onion.
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, coat with the sauce, and serve.
Garnish with extra parsley and lemon juice if desired.
Jack Monroe. Twitter @MsJackMonroe.
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