This elegant entrée is best served at room temperature. The inspiration comes from a recipe of restaurateur and chef Steve Manfredi.
Serves 6 as an entree
500g best quality spaghetti
120ml extra virgin olive oil
1 bunch chives, finely snipped
1 avocado, peeled, halved and diced
Juice of half a lemon
150g Tasmanian ocean trout roe or salmon roe
Sea salt and freshly cracked pepper
Cook the pasta in a large pan of boiling salted water until al dente. It is important that it is not over-cooked so that there is some texture in it. Refresh under cold water until it has cooled. Drain well.
Drizzle lemon juice over the avocado.
In a large serving bowl, toss together the hot drained spaghetti, olive oil and chives, seasoning to taste. Top with the diced avocado and ocean trout roe. Toss gently to combine, being careful not to damage the avocado.