Pasta with Salmon Caviar

2018-04-15T16:41:19-05:00April 15th, 2018|Recipes|0 Comments

Author: Grace Parisi


Pasta with Salmon Caviar

Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.


  • Salt
  • 1/2 pound dry tagliarini or fettuccine
  • 2 tablespoons unsalted butter
  • 1 shallot minced
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon chopped tarragon
  • Freshly ground pepper
  • 2 ounces thinly sliced smoked salmon cut into 1/2-inch ribbons (1/2 cup)
  • 4 ounces salmon caviar


  1. Bring a large pot of water to a boil and add a large pinch of salt.
  2. Add the tagliarini and cook until al dente.
  3. Drain the pasta, reserving about 1/2 cup of the cooking water.
  4. In a large, deep skillet, melt the butter over moderate heat.
  5. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring.
  6. Add the crème fraîche, parsley and tarragon.
  7. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper.
  8. Add the pasta and smoked salmon ribbons and toss well.
  9. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry.
  10. Remove from the heat.
  11. Add three-fourths of the caviar and toss gently.
  12. Serve in shallow bowls, garnished with the remaining caviar.

Recipe Notes

Total Time: 30 MIN Yield: Serves : 4 main or 6 first-course servings Suggested Pairing: Rich, full-bodied Chardonnay.

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