Pasta With Salmon Caviar Salmon Roe Recipes Smoked Salmon Recipes

Ingredients

salt

1/2 lb. dry tagliarini or fettuccine

2 tbsp. unsalted butter

1 shallot

1/4 c. plus 2 tablespoons crème fraîche or sour cream

1 tbsp. finely chopped flat-leaf parsley

1 tsp. chopped tarragon

Freshly ground pepper

2 oz. thinly sliced smoked salmon

4 oz. salmon caviar

Preparation

Step 1Bring 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.Step 2In 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.Step 3Wine Recommendation: Rich, full-bodied minerally white: 2004 Kumeu River Village Chardonnay.

Servings: 4 main or 6 first-course servings 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.