Fusilli pasta with salmon tartare and avocado
Ingredients for 4:
320 g short fusilli pasta
200 g salmon tartare
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.