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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 trout roe and smoked trout for the salmon roe  and smoked salmon.

Total Time: 30 min | Servings: 4 main dishes



 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

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.

All caviar in stock

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