Tuesday, June 12, 2012

Pasta with Salmon Caviar

Pasta with Salmon Caviar
Salmon Caviar Ingredient :
  • Salt
  • 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

Salmon Caviar Instructions :

First of all bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. And then Drain the pasta, reserving about 1/2 cup of the cooking water.
Next 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.


  1. This is the first place I found real and useful information about Salmon caviar.It's good to eat caviar Thats delicate and perishable substance.Thanks for sharing this recipe...

  2. The word "caviar" comes into English from the Italian import in the 16th century, but it ultimately stems from the Persian word for egg. Although the Persian term technically refers to both the sturgeon and the roe, it has come down into English meaning only the egg. Caviar from fish other than the sturgeon usually has an adjective naming such origins, such as "salmon caviar", which is also known as salmon roe.