Pasta with Smoked Salmon, Dill and Caviar
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.
Diane Rossen Worthington