INGREDIENTS
Salt
1/2 pound dry taglierini or fettuccine
pasta
2 tablespoons unsalted 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 chives
Freshly ground pepper
2 ounces thinly sliced smoked salmon,
cut into 1/2-inch ribbons (1/2 cup)
30g tin of Ebène caviar
METHOD
Bring a large pot of water to a boil and add a large pinch of salt. Add the pasta and cook until al dente. Drain and reserve 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 chives.
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.
Serve in shallow bowls, garnished with as much Ebène caviar as one likes.
Ebène Caviar, Fettuccine & Scottish Smoked Salmon
See Page 66
to find out more
about caviar
farming in
France