Traditionally, caviar refers only to roe from wild sturgeon in the Caspian Sea or the Black Sea. However, caviar has only grown in popularity over the years, and food lovers are trying flavorful alternatives to this distinct delicacy. Fresh red salmon caviar is a favorite of sushi chefs everywhere. Each jar we offer contains two ounces of this medium to large sized roe, which is even larger than that of expensive Beluga roe. Our red salmon caviar is sourced straight from the sea and shipped straight to your door. Serve it as an appetizer for a romantic dinner or as a treat for your next dinner party. No matter how you enjoy your caviar, our two-ounce jar is sure to surprise your guests and their taste buds.
Red salmon caviar features a unique popping characteristic and a fairly intense salmon flavor. Though you may want to save this tasty treat for fine dining at home, salmon caviar is a great source of protein. Just remember that caviar is a fragile fish roe that must be treated tenderly, so you should spoon gently when serving or preparing a roe recipe. Pasteurized caviar has a shelf life of two years before opening. After opening, your fresh red salmon caviar should be refrigerated and consumed within seven days. It tastes especially good in omelets and canapes. If you have any questions about this Romanoff® product, please call us toll-free or online for additional information. While shopping, don’t forget to register your account so you can enjoy faster checkouts, store multiple shipping addresses, and track orders with ease.
Pasta with Red Salmon Caviar
Yields: 4 main or 6 first-course servings
- ½ pound dry tagliarini or fettuccine
- 2 tablespoons unsalted butter
- 1 shallot, minced
- ¼ cup plus 2 tablespoons crème Fraiche
- 1 tablespoon flat-leaf parsley, finely chopped
- 1 teaspoon tarragon, chopped
- Freshly ground pepper and salt to taste
- 2 ounces thinly sliced smoked salmon
- 4 ounces red salmon caviar
- Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini or fettuccine noodles and cook until al dente. Drain the pasta, reserving approximately ½ cup of the cooking water.
- In a large, deep skillet, melt the butter over moderate heat.
- When the foam subsides, add the shallots and cook over moderately low heat for two minutes, stirring.
- Add the crème Fraiche, parsley, and tarragon.
- Stir in about ¼ cup of the reserved pasta cooking water and season with pepper.
- Add the pasta and smoked salmon ribbons, toss well.
- Add up to two more tablespoons of the reserved cooking water if pasta seems too dry.
- Remove from heat. Add ¾ of the caviar and toss gently.
- Serve in shallow bowls, garnished with the remaining caviar.