Pasta with Smoked Salmon, Dill and Caviar
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An elegant dusting of salmon caviar adds to the luxurious presentation of this pasta dish.
1 cup whipping cream
2 tablespoons cream cheese, softened
1 tablespoon unsalted butter
½ teaspoon salt
Pinch finely ground white pepper
For the pasta:
1 tablespoon salt
¾ pound fresh semolina egg pasta such as tagliarini or fettuccine
¼ pound smoked salmon, cut into small pieces
2 tablespoons finely chopped fresh dill
2 ounces golden or salmon caviar
Dill sprigs, for garnish
For the sauce: Heat the cream in a saute pan over moderately high heat until reduced to ¾ cup. Add cream cheese and whisk until slightly thickened. Add butter and continue cooking for 1 minute. Add salt and pepper to taste.
To cook the pasta, add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente, about 1 to 3 minutes. Drain well.
Toss the hot pasta with sauce in the saute pan. Sprinkle in smoked salmon, dill and 1/3 of the caviar over pasta and mix gently but thoroughly. Taste for seasoning.
Divide among individual serving plates or shallow bowls. Garnish with remaining caviar and dill sprigs. Serve immediately.
Serves 2
Diane Rossen Worthington
