CAVIAR SALMON RECIPES

PASTA WITH SALMON CAVIAR RECIPE - GRACE PARISI | FOOD & WINE

Pasta with Salmon Caviar Recipe - Grace Parisi | Food & Wine image

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.Plus: Pasta Recipes and Tips

Provided by Grace Parisi

Total Time 30 minutes

Yield 4 main or 6 first-course servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

PASTA WITH SALMON CAVIAR RECIPE - FOOD.COM

Pasta With Salmon Caviar Recipe - Food.com image

Make and share this Pasta With Salmon Caviar recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

salt
1 lb fettuccine
4 tablespoons unsalted butter
2 shallots, minced
12 tablespoons creme fraiche or 12 tablespoons sour cream
2 tablespoons finely chopped flat leaf parsley
2 teaspoons chopped tarragon
fresh ground pepper
4 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
8 ounces salmon caviar

Steps:

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.

Nutrition Facts : Calories 740.6, FatContent 34.6, SaturatedFatContent 19.3, CholesterolContent 194.9, SodiumContent 281.4, CarbohydrateContent 84.8, FiberContent 3.9, SugarContent 2.2, ProteinContent 23.2

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PASTA WITH SALMON CAVIAR RECIPE - GRACE PARISI | FOOD & WINE

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.

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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. Recipe By: Grace Parisi Servings: 4 main or 6 first-cou
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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. Wine Recommendation: Rich, full-bodied minerally white: 2004 Kumeu River Village Chardonnay.

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