Salmon caviar adds a delicate crunch to this luxurious pasta dish for summer heat.
If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon. Salmon caviar is available at most fish monger stores. -Les Kincaid
Fettuccine with Salmon Caviar
1/2 pound fettuccine
2 tablespoons sweet 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
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.
Yield: 4 servings
While typically Chardonnay does not pair well with most foods. With this dish try a rich, full-bodied minerally Chardonnay.
Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books.