I love salmon caviar and was very excited when I came across this recipe in Food and Wine magazine. If you don’t like caviar, you should still try this sauce for pasta. It’s very easy to make and tastes delicious with just creme fraiche, smoked salmon and parsley. However, I highly recommend making it with caviar, it makes this dish absolutely exquisite.
Adapted from Food and Wine
Ingredients (for 4 servings)
1 lb pasta (I had gemelli)
2 tablespoons unsalted butter
1 medium onion minced
1/3 cup crème fraîche
2 tablespoons finely chopped flat-leaf parsley
4 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
5 ounces salmon caviar
Freshly ground pepper
- Prepare pasta according to the instructions on the box. 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 and parsley. 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 at once, garnished with the remaining caviar and parsley.