IKURA SALMON EGGS & ANGEL HAIR

Posted by on Feb 27, 2016 in Recipe | 0 comments

Ikura roe is not only one of nature’s perfect looking foods, but is chock-full of essential amino acids and omega-3 fatty acids.In a 1oz serving you can find 1,800 mg of omega 3’s plus vitamins A, D & E. Each 4oz jar contains roughly as many omega 3’s as a one pound portion of wild king salmon. Now, the thing is, at an average of $30 per jar, you want to make sure to reserve this as a “special occasion” pasta, but take it from us, its worth it! Perhaps to start an intimate new years eve dinner? Or a romantic lunch?
Says Sheila: “My husband upon returning from his travels would always present me with a jar of some type of caviar be it sturgeon or salmon.  He traveled ALOT so I got creative! This dish is a simple and elegant appetizer or main dish.  I always try to use fresh angel hair pasta because it is such a treat to eat roe.  Of course dried pasta is fine too, and soba noodles work very nicely as well.”
P1030120
Ingredients
One 7 oz jar of salmon roe (if you want to order one jar,  click here, or go to i love blue sea for excellent prices on 6 or more jars)
1 lb of angel hair pasta
7oz of creme fraiche
crushed red chile pepper to taste
either or all- fresh watercress, parsley, dill or thyme finely chopped one handful
Boil 1 pound pasta until done. Drain reserving one cup of pasta liquid
Add 7 oz of creme fresh (heavy whipping cream is fine too)
Add all to fresh pasta and mix. Add water if needed
Finish by adding roe.  You do not want to cook the roe.   Add more to top before serving.  (Note: You can use sturgeon cavier, but omit the use of chilis and herbs. )
P1030088
P1030093
P1030100
P1030109 P1030113
P1030114
P1030117
Image 2
Boil 1 pound pasta until done.
Drain, reserving one cup of pasta liquid
Add 7 oz of creme fresh (heavy whipping cream is fine too)
crushed red chile pepper to taste
add all to fresh pasta and mix add water if needed
Finish by adding roe.  You do not want to cook the roe.   Add more to top before serving.  If you use a sturgeon cavier its best to omit the use of chilis and herbs.  The fresh angel hair and cream are a great alternative to belinis. Chopped egg, parsley and onions can be served on the side of the dish as garnish.
XO, She