Sockeye Salmon Pasta with Caviar

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  • Duration:
  • Intended for: 2
  • Difficulty level: Moderate
  • Prepares in: 6 steps
  • Comments: 0
  • Ingredients: 9
Published 9 recipes

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Ingredients
  • Wild sockeye salmon (fresh or frozen)6 oz
  • Red caviar (large eggs)1 jar
  • Fettucine Handful (enough for 2)
  • Olive Oil
  • Lime juice1/4 cup
  • Sugar, saltPinch
  • Coriander seeds
  • Light fish stock (see description to prepare)8-10 cups
  • Optional - cilantro, rapini, spinach or young kale leaves, chopped.
6 Steps to complete

1. Defrost

2. Citrus

3. Fish Stock

4. Marinade

5. Drain

6. Pour, Toss and Serve!

Recipe Description

This recipe is a striking and brilliant way to serve citrus-cured ceviche salmon, with caviar for added flair.

Use sockeye (fresh or frozen) for the best colour impact in this pasta. If salmon caviar is not your thing — you can make this without it.

If you’re not serving a salad and/or you want to add some colour, feel free to toss in some cilantro, rapini, kale or spinach. Yum.

Serve it with hot french bread, a salad and a dry, fruity white wine.

Homemade fish stock is best for cooking the pasta for this one. And easily done: just ask your fishmonger for a head from a white-fleshed fish. Halibut is usually a good choice for stock. Submerge it in just enough water to cover, add 2-3 peppercorns, bay leaf and a sprig of tarragon. Bring to the boil and simmer no more than 30 minutes: if you cook it longer, it may develop a bitter taste. Strain and use immediately or freeze.

Did you know that farmed salmon producers actually use petrochemical dyes to give their salmon’s flesh it appetizing pinkish colour? Click here to lean more!

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