Fusilli pasta with salmon tartare and avocado

Fusilli pasta with salmon tartare and avocado

Ingredients for 4:


320 g short fusilli pasta 

200 g salmon tartare

one avocado

one cucumber

the juice of 2 limes

extra virgin olive oil





Cook the pasta and drain it slightly underdone. In the meantime fillet the salmon, remove the bones and chop it into small, one-centimetre wide chunks. 

Dice the avocado and cucumber. 

Mix the vegetables and the fish in a bowl and add the lime juice. 

Let the pasta cool a little and then place it in the bowl, add olive oil and salt to taste. 

Mix thoroughly and put it in the fridge. Let it stand at room temperature for a few minutes before serving. 


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