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.
- 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
Bring a large pot of water to a boil and add a large pinch of salt.
Add the tagliarini and cook until al dente.
Drain the pasta, reserving about 1/2 cup of the cooking water.
In a large, deep skillet, melt the butter over moderate heat.
When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring.
Add the crème fraîche, parsley and tarragon.
Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper.
Add the pasta and smoked salmon ribbons and toss well.
Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry.
Remove from the heat.
Add three-fourths of the caviar and toss gently.
Serve in shallow bowls, garnished with the remaining caviar.
Total Time: 30 MIN Yield: Serves : 4 main or 6 first-course servings Suggested Pairing: Rich, full-bodied Chardonnay.