Tagliatelle with salmon caviar, dill & crème fraiche

A while back, a foodie friend of mine started a recipe exchange initiative on email, the idea being that those taking part would each receive 36 quick and easy recipes, tried and tested by others in our combined social network. One of the best recipes I received, that I’ve used lots of times since, was for a fettuccine, salmon caviar, dill and crème fraiche pasta dish, which, though unbelievably simple to make, is also very tasty and satisfying.

Spinnaker Salmon Caviar

Spinnaker Salmon Caviar - it's the best I've found.

I’ve adapted it slightly along the way, adding grilled salmon and using tagliatelle instead of fettucine (just because I prefer it), but the real key, I’ve found, lies in getting a good flavoursome salmon caviar (not all of them are), which adds little explosions of salty, fishy bites to the dish and makes it a real crowd-pleaser.

Tagliatelle with grilled salmon, salmon caviar, dill and crème fraiche
(Feeds 2)

Tagliatellie with salmon caviar

Easy to make and a real crowd-pleaser.

Ingredients

180g dried tagliatelle (about 8 nests)
50g Spinnaker salmon caviar. (I’ve tried a few and I think this one works the best. I get mine from Waitrose but you can also get it from fishfanatics).
1 lemon
2 salmon fillets
Bunch of dill, chopped
¾ of a tub of crème fraiche
Black pepper

What to do with them

1. Pre-heat the oven to 180c. Cook the salmon fillets, skin-side-up, for 15 minutes (cooking time varies according to the size of the steaks). If you want a crispy skin, it’s better to use the grill or fry them (skin side down).

2. Bring a large pan of slightly salted water to the boil and drop in the dried tagliatelle nests. After a minute or so, gently stir the pasta with a fork to help unfurl the nests. I never trust the cooking time given on packets, so best to keep checking and trying it until you reckon it’s al dente (or softer if you prefer).

3. Once cooked, strain the pasta and put it back in the saucepan. Stir in the crème fraiche, chopped dill, a good squeeze of lemon, the salmon caviar and season with black pepper. You can remove the skin of the salmon, break it up gently and stir this in too, or keep it on and place it on top of your plate of pasta with a sprig of dill for flourish.

To start your own recipe exchange initiative, send out the following email:

Recipe Exchange initiative

Why not start your own recipe exhange initiative?

Calling all foodie people,

I am participating in a collective, constructive, and hopefully TASTY experiment. As such: You have been selected to be part of a recipe exchange concept. I hope you will participate. I’ve picked those who I think would make this fun.

Please send a recipe to the person whose name is in position 1 (even if you don’t know him / her) and it should be something quick, easy and without rare ingredients. Actually, the best one is the one you know in your head and can type right now. Don’t agonize over it, it is the thing you make when you are short of time.

After you’ve sent the recipe to the person in position 1 below and only to that person, copy this letter into a new email, move my name to position 1 and put your name in position 2. Only mine and your name should show when you send your email. Send to 20 friends BCC (blind copy).

You should receive 36 recipes. It’s fun to see where they come from! Seldom does anyone drop out because we all need new ideas. The turnaround is fast as there are only 2 names on the list and you only have to do it once.

1. First person’s name and email address
2. Second person’s name and email address

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