Smoked salmon and caviar pasta

Smoked salmon and caviar pasta


8 people made this

About this recipe: A deliciously quick pasta recipe, which is made by tossing together fresh pasta with cream, smoked salmon, caviar and parsley. Serve with a crisp green salad for a substantial meal.


Serves: 4 

  • 450g fresh linguine pasta (or any other shape you prefer)
  • 250ml cream
  • 115g smoked salmon, chopped
  • 1 pinch freshly grated nutmeg (optional)
  • 1 pinch ground black pepper or to taste (optional)
  • 1 1/2 tablespoons black caviar
  • 1 bunch chopped flat leaf parsley

Prep:10min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:40min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente, about 3 to 4 minutes. Drain.
  2. Meanwhile, place cream in a small saucepan, over medium-low heat. Stir in the smoked salmon and season with nutmeg and black pepper if desired. Stir frequently until thickened.
  3. Place drained pasta into a large serving bowl. Pour the cream sauce over the pasta and add the caviar. Toss gently until some of the caviar has broken and colours the pasta slightly. Serve immediately with a sprinkling of parsley.


Do not add any salt until you are sure that the saltiness of the smoked salmon and caviar are not enough for your taste.


If you want to seek out higher quality caviar, you will find in specialised delis and online. Otherwise black lumpfish "caviar" will work just as well.

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