If you’re looking for an easy and tasty first course, perfect for special occasions or to surprise with a touch of originality even in a simple dinner with friends, these creamy paccheri with salmon and lumpfish roe are for you.
Their enveloping creaminess, the sweetness of the salmon, and the scenic and delicately sea-like note of the lumpfish roe make this recipe a small masterpiece of quick yet refined cuisine.
The paccheri, with their important and porous format that captures the sauce perfectly, create a rich and tasty bite.
The cream cheese adds an even more velvety creaminess, blending with the salmon to create a flavorful cream ready in minutes, which can be enhanced with a splash of vodka for a more decisive and enveloping aroma.
The final touch of red and black lumpfish roe adds an elegant and visually impactful note, perfect for embellishing the dish without complications.
It is a recipe that is prepared in no time, requires no difficult techniques or impossible ingredients, but makes a great impression at the table: beautiful to see, delicious to eat, also ideal for a Christmas menu, a romantic occasion, or a dinner with friends where you want to impress without stress.
Scroll below to read all the steps and tips to make the creamy paccheri with salmon and lumpfish roe, and let me know if you like them as much as my family does!
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Always on the topic of paccheri recipes, I leave you some not just good but AMAZING first courses right below:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11.3 oz paccheri
- 7.8 oz salmon (in steaks)
- 7 oz cream cheese
- 2 tbsps extra virgin olive oil
- 1 tbsp vodka (optional but highly recommended!)
- 2 tbsps lumpfish roe (red)
- 1 tbsp lumpfish roe (caviar substitute) (black)
- to taste chopped parsley (or chives, optional)
- to taste salt
- to taste pepper
Tools
- Saucepans
Cook this seafood dish with me
Start the recipe by bringing a large pot of salted water to a boil, then cooking the paccheri until al dente.
Meanwhile, place the EVO oil in a pan, add the salmon cut into small pieces, and cook for 4 to 5 minutes, stirring everything.
Pour in the vodka and let the alcohol evaporate, then add the cream cheese and mix well.
If the sauce is too thick, add a little pasta cooking water.
Adjust with salt and pepper and let it flavor for a couple of minutes.
When the time is right, drain the paccheri al dente and add them to the pan with the freshly made sauce, mixing carefully to avoid breaking the pasta.
All that’s left is to plate up, composing the plates for my guests and adding the bi-colored lumpfish roe and, if you like, a bit of chopped herbs of your choice!
Bon appétit and happy cooking, from my table to yours! Annalisa
This dish is best enjoyed freshly made. Storage or reheating is not recommended.
