Pasta with Salmon Caviar Recipe

There’s something effortlessly elegant about pasta—its ability to go from weeknight staple to show-stopping entrée lies in the details. In this recipe, a generous spoonful of salmon caviar adds a luxurious pop to delicate tagliarini, creating a refined dish that’s surprisingly easy to prepare. Each bite delivers a creamy richness balanced by the subtle brine and delicate crunch of salmon roe. It’s indulgence without excess—perfect for dinner parties, date nights, or simply treating yourself.

Ingredients for Pasta with Salmon Caviar (Serves 4)

• ½ pound dry tagliarini or fettuccine
• 2 tablespoons unsalted butter
• 1 shallot, finely minced
• ¼ cup plus 2 tablespoons crème fraîche (or sour cream)
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 teaspoon fresh tarragon, chopped
• 2 ounces smoked salmon, thinly sliced and cut into ½-inch ribbons (about ½ cup)
• 4 ounces American salmon caviar
• Freshly ground black pepper and sea salt, to taste

Optional substitution: For a milder fish flavor, try smoked rainbow trout roe in place of salmon caviar.

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add tagliarini and cook until al dente according to package instructions. Reserve about ½ cup of the pasta water, then drain.
2. Prepare the sauce
   In a large, deep skillet, melt the butter over moderate heat. Once it begins to foam, add the minced shallot and cook for about 2 minutes, stirring frequently until softened and aromatic.
3. Add crème fraîche and herbs
   Stir in the crème fraîche, chopped parsley, and tarragon. Add ¼ cup of the reserved pasta water to thin the sauce slightly. Season with freshly ground black pepper and a pinch of salt to taste.
4. Combine with pasta and salmon
   Toss the cooked pasta and smoked salmon ribbons into the skillet, coating them evenly with the sauce. If the mixture seems too thick, stir in another tablespoon or two of the reserved cooking water.
5. Add the caviar
   Remove the skillet from the heat. Gently fold in three-fourths of the salmon caviar, being careful not to overmix—this keeps the pearls intact and ensures their vibrant texture.
6. Serve and garnish
   Divide the pasta among four shallow bowls. Top each portion with a small spoonful of the remaining salmon caviar for a beautiful finish.

Pairing Suggestions

• Wine: This pasta pairs beautifully with a crisp, dry white wine—try a chilled glass of Chablis, a lightly oaked Chardonnay, or a sparkling Brut Champagne. These wines complement the richness of the sauce while enhancing the briny brightness of the caviar.
• Sides: Keep sides light and elegant. A baby arugula salad with lemon vinaigrette or grilled asparagus drizzled with olive oil makes for a refreshing contrast. Crusty baguette slices are also a lovely touch for mopping up the remaining sauce.
• Serving tip: For an extra layer of indulgence, warm the serving bowls slightly before plating. This helps keep the sauce silky and the pasta perfectly tender throughout the meal.

A Finishing Touch of Luxury, One Bite at a Time

With just a handful of quality ingredients and thoughtful preparation, this pasta with salmon caviar brings elegance to the everyday. Whether you’re looking to impress your guests or simply elevate your dinner routine, this dish delivers on flavor, texture, and visual appeal—one luscious bite at a time!

Bon Appetit!