My partner Rosano made this for us during our last trip to Jeddah. I liked it so much that I decided to try it once I arrived home and incorporate some salmon smoked/cooked on the SRG. I bought some salmon at Sam's, seasoned with Olde Thompsons seafood seasoning, wrapped and in the fridge for a few hours. I got the smoke rolling in the SRG and cooked to 160 (about 15 minutes on low). I made this without the caviar and obviously did not have the Vodka in KSA.
In the SRG
Mixed with Farfalle Pasta and other ingredients
Plated with some boiled cauliflower
On the table with my Sweetie, Salad and glass of Chardonnay
Recipe
500 g farfalle pasta
1 pinch salt
1 tablespoon unsalted butter
1 large finely chopped onion
1 cup reduced-fat sour cream
200 g thinly sliced smoked salmon
100 g red caviar
100 ml vodka
fresh parsley, washed and finely chopped
Directions:
1
In a large, deep skillet, melt the butter over moderate heat, Gently sauté the onions until it becomes very soft and transparent (about 10 minutes).
2
Turn up the heat and add the vodka allow the alcohol to burn off for a minute after that dice the smoked salmon.Add the smoked salmon in the skillet cook for 2 minutes. Reduce heat and add the sour cream, stirring occasionally ( for about 4 minutes ).Remove the skillet from the heat and add the caviar.In a large pot of water to a boil add a pinch of salt. Cook the farfalle in the boiling water until al dente; (about 8 to10 minutes).Drain the pasta and add it to the sauce. Stir so that the sauce coats all the pasta. Sprinkle generously with the chopped parsley.
