A super silky, luxurious dish to serve as a festive treat. The gorgeous Ummera gravlax is even better in slightly warm smoky flecks of taste through the creamy pasta. And the trout eggs give little pops of freshness to every bite.
Half a box of Rustichella pasta
1 pot of Glenilen crème fraiche
A good glug of fresh pouring cream
1 packet of Ummera gravlax
1 pot of Goatsbridge trout caviar
Fresh dill, freshly ground black pepper for garnish
Bring a large pot of water to the boil and cook the pasta al dente.
Drain, put it back into the pot with the cream. Season with a little salt (the salmon and caviar are already salty) and pepper.
Tear the salmon into small pieces and mix lightly through the pasta before plating up. Garnish with half teaspoonfuls of caviar and dill and serve piping hot.