- 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
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 seawood and is vegetarian.