Tagliolini with Lemon Sauce and Salmon Caviar

Tagliolini with Lemon Sauce and Salmon Caviar

© Stine Christiansen

Tagliolini with Lemon Sauce and Salmon Caviar

Tagliolini with Lemon Sauce and Salmon Caviar

© Stine Christiansen

Ingredients (Serves 4)

400
g
egg tagliolini
100
g
butter, softened
1
organic (unsprayed) lemon, zested
3
tablespoon
sour cream
1
splash
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.

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