Creamy Salmon Pasta with Belarusian Caviar


Although this dish couldn’t be more Italian, I must admit that I have never had this in Italy. I first had this dish during a work trip in Minsk, Belarus at the Grand Cafe in Lenin Street. Unfortunately as I couldn’t speak a word of Russian I couldn’t ask them for their recipe. So here is my version of their Belarusian Caviar pasta dish, which does taste similar to the one I’ve had at the Grand Cafe. Although,  I am not a massive fan of caviar like my sister who can eat it anytime of the day, I do like caviar in this dish. If you are not a big fan of caviar as I am, try this dish as it may just change your mind. This dish is so simple to make so I hope it won’t put you off trying to make this dish in your home. Bon Appétit or as they say in Belarus Dobry apietyt!

A pasta pan/ large sauce pan and a frying pan.

Ingredients Serves 2:

For the pasta:
1.  150g spaghetti (preferably fresh)
2.  Pinch of fine salt
3.  1 tbsp. olive oil

For the salmon, sauce and caviar:
4.  2 tbsp. olive oil
5.  2 small shallots, finely chopped
6.  1 clove of garlic, crushed or grated
7.  A handful of flat leaf parsley, finely chopped
8.  1 tsp. of butter 
9.  100ml of good quality white wine
10. 2 pinches of fine salt
11. 2 pinches of ground black pepper
12. 200ml Double cream
13. 300g Salmon, skin and bone removed, cut into strips
14. 1 tsp of caviar (for each plate)

For the garnish: 
15. Another handful of flat leaf parsley, finely chopped
16. 20g grated parmesan cheese 
For the pasta:
1. On a pasta pan over a high heat, boil some water with 1 tbsp of olive oil and a pinch of salt.
2. Once the water starts to boil cook your fresh pasta for 3-4 minutes or until pasta is cooked al dente. Drain all the water from the pasta. If you are using dried pasta follow the packet cooking instruction as some pasta takes longer cooking time. 

For the salmon, sauce and caviar:
3. Add olive oil into your frying pan over a medium heat, fry your shallots, garlic and parsley for 1-2 minutes then add your butter in. Allow to melt then add your white wine. Let it simmer for 2-3 minutes.
4. Season with salt, pepper and add in your double cream and salmon. Cook for 1-2 minutes.
5. Add your cooked pasta covering it with the sauce all over.

Serve immediately with chopped parsley, caviar and grated parmesan cheese.

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