Pasta with Smoked Salmon and «Caviar»
Pasta with Smoked Salmon and «Caviar»
Ingredients
- 3 shallots, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1/2 cup (125 ml) vodka
- 2 cups (500 ml) sour cream
- Juice of 1/2 lemon
- 500 g long pasta, of your choice
- 225 g smoked salmon, cut into strips
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons (30 ml) fresh dill, chopped
- Tabasco sauce
- 1/3 cup (75 ml) salmon roe
- 4 teaspoons (20 ml) black lumpfish roe, rinsed and blotted dry
- Dill, for garnish
Instructions
- In a saucepan, soften the shallots in the oil for 5 minutes over low heat.
- Increase the heat and deglaze with the vodka. Reduce by half and set aside.
- In a bowl, combine the sour cream and lemon juice and season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente.
- Drain the pasta and add to the shallot mixture. Toss to combine.
- Add the smoked salmon, sour cream mixture, bell peppers, dill, and Tabasco sauce. Toss gently.
- Divide onto plates and top with the fish roe.
- Garnish with dill.
Pasta with Smoked Salmon and «Caviar»