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Fiorelli pasta with smoked salmon and cavi-art

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Fiorelli pasta with smoked salmon and cavi-art

20 minutes

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Fiorelli pasta with smoked salmon and cavi-art

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 T olive oil
1 onion, grated
150 g oak-smoked Norwegian salmon, sliced
1/2 cup brandy
2 cups cream
500 g fiorelli pasta
Sea salt and freshly ground black pepper, to taste
1 T Woolworths Cavi-Art black seaweed caviar, to garnish
2 t chives, chopped, to garnish

Method

Heat the olive oil in a large skillet, then add the onion and cook until soft and golden. Stir in the sliced salmon and cook for 2 minutes, then pour in the brandy and flambé.

Add the cream, then simmer over a low heat for 8 minutes and season to taste.

Cook the pasta in salted water until al dente, drain and add it to the sauce and cook for a further minute.

Transfer to a serving dish, sprinkle with the Cavi-Art and garnish with chopped chives.

Cook’s note: Cavi-Art is “caviar” made with black seaweed and is vegetarian.