John Myers
Ingredients for 4 servings:
- 600 g tagliatelle, weight for fresh, homemade pasta
- 400 g salmon, fresh, without skin and bones
- 1 shallot(s), finely chopped
- 2 tomatoes, e.g. beefsteak tomatoes, without skin and seeds, finely diced
- 200 ml vodka, possibly also gin
- 1 cup crème fraîche
- ½ bunch flat-leaf parsley
- 1 jar salmon caviar
- Sea salt and black pepper, freshly ground
- Chili powder from the mill
- oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
A spoonful of salmon caviar gives the dish an extra kick
Cook the pasta. Sauté the shallots and diced tomatoes in oil until translucent, deglaze with the vodka, and reduce. Add the crème fraîche and season with salt, pepper, and chili powder. Stir in the parsley, reserving a few leaves for garnish. Drain the cooked pasta and toss with the sauce. Add a little more pasta water, if necessary. Now add the sliced salmon and let it simmer for a few minutes until translucent. Before serving, top the pasta with the salmon caviar and a few parsley leaves. Tip: This dish is even more elegant with bavette or spaghetti, and is best served with homemade pasta.
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