Homemade Blini with Caviar
The classic version of this luxurious dish, topped with sour cream and caviar. It really is worth...
Tagliolini with Lemon Sauce and Salmon Caviar
This is a variation on a legendary recipe by Reinhard Gerer, one of the few true geniuses in the kitchen that Austria has produced in recent decades. It tastes delicious, and is equally easy to make.
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | egg tagliolini |
| 100 | g | butter, softened |
| 1 | organic (unsprayed) lemon, zested | |
| 3 | tablespoon(s) | sour cream |
| 1 | splash(es) | white wine |
| 200 | g | salmon caviar or trout caviar, to serve |
| salt | ||
| freshly ground black pepper | ||
Preparation
- Bring a large pan of salted water to the boil for the pasta.
- Meanwhile, heat the butter in a pan until foaming, then add the lemon zest and briefly stir until it gives off a nice fragrance. Squeeze in the juice of half of the zested lemon.
- In a bowl, combine the sour cream and melted lemony butter.
- Cook the pasta in the boiling water until al dente, strain and reserve a ladle or two of the cooking water.
- Return the drained pasta to the pan. Stir in the sour cream and butter mixture and the white wine, and season with pepper. Add some of the pasta cooking water and more lemon juice to the pasta to make a creamy sauce.
- Divide onto warmed plates and spoon a generous amount of caviar over the top.
