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

salt

Method:

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.