Caviar Recipes - Pasta with Salmon Caviar

Succulent salmon eggs adds a delicate crunch to this decadent pasta dish. If you prefer to have a subtle fish flavor, substitute Smoked Rainbow Trout Roe for the salmon roe. You can also find other substitutions in our selection of smoked and cured fish.

Ingredients

1/2 pound dry Tagliarini or Fettuccine

2 tablespoons Butter (unsalted)

1 Shallot, minced

1/4 cup plus 2 tablespoons Crème Fraîche or Sour Cream

1 tablespoon flat-leaf Parsley, finely chopped

1 teaspoon Tarragon, chopped

2 ounces Smoked Salmon, thinly sliced cut into 1/2-inch ribbons (1/2 cup)

4 ounces Salmon Caviar

Freshly ground pepper and salt, to taste

How to make this recipe:

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.

Inspired from original Pasta with Salmon Caviar Recipe by Grace Parisi for FoodandWine.com