Salmon spaghetti with avocado

Ingredients for 3 servings:

• 1 bunch of spring onions
• 1 onion(s), red
• 1 avocado(s), soft
• 300 g salmon
• 80 g duck breast or goose breast, cured, smoked
• 2 tbsp crème fraîche with herbs, light
• 200 g cocktail tomatoes
• 2 tbsp lemon juice
• n. B. White wine, approx. 150 ml
• 50 g Parmesan cheese
• 500g spaghetti
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the spaghetti according to the package instructions. Meanwhile, wash the spring onions and slice into rings, peel and finely chop the onion, and peel, deseed, and cut the avocado into small pieces. Dice the salmon and cut the duck or goose breast into bite-sized pieces. Wash and halve the cherry tomatoes, quarter them if necessary, and grate the fresh Parmesan cheese. In a large, deep pan, fry the chopped onion and the duck or goose breast in a little olive oil with salt and pepper. Then add the avocado and salmon and cook, tossing constantly. Before the salmon is cooked, add the spring onions and cherry tomatoes. Mix everything together well and add the lemon juice, white wine, and crème fraîche. Continue to tossing everything well. When the spaghetti is done, drain the water. Add the spaghetti to the pan and mix everything well. Season with salt and pepper if necessary, and add a little water if the sauce is too thin. Serve hot and sprinkled with Parmesan cheese.