My Reviews (6)

Linguine with Smoked Salmon and Caviar

This amazing pasta uses only 4 ingredients for the sauce: cream, smoked salmon, caviar and parsley. The sauce is very rich; with a green salad, this makes a full meal.
Reviews (6)

07 Apr 2008
Reviewed by: zoey
The salt note is important. I made this two times. The second time I just used fresh salmon and seasoned to taste. Relly good recipe!!!!
(Review from Allrecipes USA and Canada)
09 Mar 2006
Reviewed by: VICKYTOM
The taste was good. I was afraid it would be too salty from the salmon and caviar, but it was not. I had to add some salt. I made it for a special occasion - was not disappointed - just expected something more.
(Review from Allrecipes USA and Canada)
24 Feb 2013
Reviewed by: Seeker
Fresh, flavorful and easy; that's what makes this dish so successful. We smoked our own salmon and freshly grated nutmeg was a nice touch. I will make again.
(Review from Allrecipes USA and Canada)
15 Feb 2014
Reviewed by: Cass Harass
The saltiness will obviously also vary depending on if you go with roe or actual caviar. I went with salmon roe because I'm twisted like that (I also get thrills from egg-washing chicken), but I went with an exceptionally top-notch Scottish smoked salmon. So, if you have to skimp on the caviar / roe, do yourself a favor and get a quality smoked salmon. I added all the 'optionals' - nutmeg being a surprising flavor!
(Review from Allrecipes USA and Canada)
19 Feb 2014
Reviewed by: dbellafi
I made this for Valentine's Day Dinner and it was incredible! I just used smoked salmon bought from the store, the type you put on bagels with cream cheese, and it turned out wonderful!!! The nutmeg added such an interesting dimension to the taste, you really shouldn't skip it! Plus the contrast of the blue pasta (thanks to the caviar) and the pink salmon was so much fun! And did I mention this was a snap to make? Wonderful, wonderful recipe.
(Review from Allrecipes USA and Canada)
13 Jan 2016
Reviewed by: KellyDB
I would recommend cooking the pasta longer than the 3-4 minutes that the recipe suggests, it was just too al dente for me. The smokiness of the salmon, saltiness of the caviar, and creaminess of the pasta all went perfectly together and made for a delicious dish.
(Review from Allrecipes USA and Canada)


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