Pasta with Smoked Salmon and "Caviar"
- 3 shallots, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1/2 cup (125 ml) vodka
- 2 cups (500 ml) sour cream
- Juice of 1/2 lemon
- 500 g long pasta, of your choice
- 225 g smoked salmon, cut into strips
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 tablespoons (30 ml) fresh dill, chopped
- Tabasco sauce
- 1/3 cup (75 ml) salmon roe
- 4 teaspoons (20 ml) black lumpfish roe, rinsed and blotted dry
- Dill, for garnish
- In a saucepan, soften the shallots in the oil for 5 minutes over low heat.
- Increase the heat and deglaze with the vodka. Reduce by half and set aside.
- In a bowl, combine the sour cream and lemon juice and season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente.
- Drain the pasta and add to the shallot mixture. Toss to combine.
- Add the smoked salmon, sour cream mixture, bell peppers, dill, and Tabasco sauce. Toss gently.
- Divide onto plates and top with the fish roe.
- Garnish with dill.
Only sturgeon roe can be called "caviar". Caviar is very expensive. It comes from the female sturgeon caught mainly in the Caspian Sea. After the extraction of the eggs, they are washed, brined, drained, and then canned. The main varieties are: beluga, Osetra and Sevruga. We now produce sturgeon caviar from Lake Parent in Abitibi. Caviar is very fragile, it is eaten fresh, never frozen, and served with sour cream on lightly buttered blinis or toast. Other fish roe come from salmon, carp, cisco (lake whitefish), cod, etc.. They can’t be legally called "caviar". You can buy Abitibi caviar in some fish markets.