Salmon and rocket pasta salad

Instructions

1. Step 1

   To make the lime mayonnaise, separate the egg yolks from the whites. Reserve the whites for other recipes

2. Step 2

   Pour the fresh lemon juice into the blender, then add the egg yolks and blend well to combine

3. Step 3

   Slowly add the oil, a few drops at a time, keeping the blender running constantly. The mayonnaise should start to thicken after a few minutes. Now pour the oil in a slow and steady stream to incorporate into the mix

4. Step 4

   Once all of the oil is incorporated into the mayonnaise, it should feel thick and fluffy. Add the lime zest and parsley, blend for a second then season to taste with sea salt

5. Step 5

   Add teaspoons of water to thin to a desired consistency if the mayonnaise looks too thick. It will keep in the fridge in a covered container for 3 days

6. Step 6

   Cook the pasta according to the packet instructions. Cool completely before making the salad

7. Step 7

   To prepare the salmon, cook the fillet in a steamer for 8–10 minutes, depending on the thickness. The fish should reach 145°C internally when measured with a digital thermometer. Reserve

8. Step 8

   Wash the rocket leaves and leave to dry over a clean tea towel for 2 minutes. Distribute half on a serving dish and reserve the other half

9. Step 9

   Mix the cold pasta with 2–3 spoonfuls of the lime mayonnaise, the rest of the rocket, the spring onion and parsley. Place on top of the rocket leaves and check for salt

10. Step 10

    Cut the avocados in half, remove the stones and scoop out the flesh with a spoon. Brush them with lime juice and distribute them over the dish

11. Step 11

    Flake the salmon, cut the tomatoes in half and scatter them over the pasta salad. Serve immediately