4 teaspoons (20 ml) black lumpfish roe, rinsed and blotted dry
Dill, for garnish
Preparation
In a saucepan, soften the shallots in the oil for 5 minutes over low heat.
Increase the heat and deglaze with the vodka. Reduce by half and set aside.
In a bowl, combine the sour cream and lemon juice and season with salt and pepper. Set aside.
In a large pot of salted boiling water, cook the pasta until al dente.
Drain the pasta and add to the shallot mixture. Toss to combine.
Add the smoked salmon, sour cream mixture, bell peppers, dill, and Tabasco sauce. Toss gently.
Divide onto plates and top with the fish roe.
Garnish with dill.
Description
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