4 main or 6 first-course servings.
Salmon or trout roe is delicious and much more affordable than sturgeon caviar. It adds a delicate crunch to this luxurious pasta dish. The Rosé of Pinot Noir would be a beautiful visual and flavor match.
1-pound bucatini or other long pasta such as spaghetti
4 tablespoons unsalted butter
1 tablespoon minced shallot
1/2 cup crème fraiche plus a little extra for garnish
2 tablespoons chopped parsley
2 teaspoons chopped fresh tarragon (1 teaspoon dried)
Freshly ground black pepper
4 ounces thinly sliced smoked salmon cut into 1/2-inch ribbons
4 ounces salmon caviar
1/4 cup chopped chives
- Bring a large pot of salter water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta 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 to your taste with pepper.
- Add the pasta 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 the smoked salmon and three-fourths of the caviar and toss gently.
- Serve in shallow bowls, garnished with the remaining caviar, a little crème fraiche and chopped chives.
Photo by John Burgess, Santa Rosa Press Democrat
Recipe by John Ash: chefjohnash.com