Pretty as a picture. When I saw this, it just screamed Classy – Elegant – Beautiful!!! However; the recipe instructions contained at allrecipes.com did not match the photo – the smoked salmon was chopped and cooked into the sauce. The caviar was tossed into the pasta to give it color. Now I don’t mean to be picky, but do you see big pieces of salmon sitting atop a twirl of pasta, with a beautiful Caviar garnish or is that just me? (As it turns out, allrecipes.com isn’t the only posting that is using the same photo with instructions that aren’t even close to the pretty picture).
So, we are winging it, people. The up side is we have a basic list of ingredients – easily tweaked. Now to tweak the instructions to render a dish that matches the photo.
Pasta and Cream Sauce
6 Pasta Nests (your choice of type)
1-1/2 cups cream
6 oz smoked salmon, chopped
1-1/2 pinches freshly grated nutmeg
1-1/2 pinches ground black pepper, or to taste
1 Tablespoon flat-leaf parsley,
Bring a large pot of lightly salted water to a boil. Drop pasta nests into boiling water, and cook until al dente. Using a slotted spoon, remove nests from water. Drain on paper towels.
Meanwhile, place cream in a small saucepan, over medium-low heat. Stir in the chopped smoked salmon. Season with nutmeg and black pepper. Stir frequently until thickened.
Place drained pasta onto serving platter, small individual plates or Asian spoons. Drizzle the cream sauce over the pasta. Sprinkle each nest with caviar. With a fork twist nests carefully, taking care not to disturb their shape, until some of the caviar has broken and colors the pasta slightly. Sprinkle with a little parsley for added flakes of color.
3 oz Smoked Salmon, cubed
3 teaspoons black caviar, divided
Place a small cube of salmon in center of each nest. Top salmon with a little caviar.