Spaghetti with salmon and avocado sauce

Ingredients for 3 servings:

• 4 shallots
• 200 g smoked salmon
• 3 tbsp butter or margarine
• 200 g sweet cream
• 200 g yogurt (skimmed milk yogurt)
• 1 shot of white wine
• 2 avocados, ripe
• Parmesan, freshly grated
• salt and pepper
• 400g spaghetti

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and finely dice the shallots. Cut the smoked salmon into thin strips. Heat the butter or margarine in a pan and fry the shallots until translucent. Then add the salmon strips very briefly (to prevent them from sticking). Deglaze with a splash of white wine (if you don’t have any, a little balsamic bianco will do). Stir in the cream and yogurt. Simmer the sauce until it reaches the desired consistency. Season with salt and pepper. Peel the avocados, halve them, remove the pit, and cut the flesh into bite-sized cubes. Add the avocado cubes to the salmon sauce and let it simmer while still warm – do not allow the sauce to boil. Cook the spaghetti according to the package instructions until al dente and pour the sauce over it. Sprinkle with freshly grated Parmesan cheese. Serve hot. A little tip: Avocados should only be heated briefly – never cooked – otherwise they will become bitter.