If you are 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 perfect for you.
Their enveloping creaminess, the sweetness of the salmon, and the scenic and delicately marine note of the lumpfish roe make this recipe a small masterpiece of quick but refined cuisine.
The paccheri, with their important and sauce-catching format, so porous as it is, perfectly hold the sauce and create a rich and tasty bite.
The cream cheese, for an even more velvety creaminess, combines with the salmon creating a tasty cream, ready in a few minutes, which can be deglazed 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 can be prepared in a short time, does not require difficult techniques or impossible ingredients, but makes a good impression at the table: beautiful to look at, delicious to eat, also ideal for a Christmas menu, a romantic occasion, or a dinner with friends where you want to impress without stressing.
Scroll down 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 they liked them at my house!
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Always on the TOPIC of paccheri recipes, I leave you with first courses that are not good, but AMAZING just below:
- Difficulty: Easy
- Cost: Economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
11 oz paccheri
8 oz salmon (fillets)
7 oz cream cheese
2 tablespoons extra virgin olive oil
1 tablespoon vodka (optional but highly recommended!)
2 tablespoons lumpfish roe (red)
1 tablespoon lumpfish roe (caviar substitute) (black)
As needed chopped parsley (or chives optional)
To taste salt
To taste pepper
Tools
- Saucepans
- Frying Pans
Prepare this seafood dish with me
Start the recipe by bringing a large pot of salted water to boil and then cooking the paccheri until al dente.
Meanwhile, put the EVO oil in a pan, add the salmon cut into small pieces and cook for 4-5 minutes, stirring everything.
Pour in the vodka and let the alcohol evaporate, then add the cream cheese and mix carefully.
If the sauce is too thick, add a bit of pasta cooking water.
Season with salt and pepper and let it flavor for a couple of minutes.
At the right time, drain the paccheri al dente and add them to the pan with the freshly made sauce, stirring carefully to avoid breaking the pasta.
All that’s left is to plate the dishes for my guests, adding the two-tone 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 served freshly prepared. Storing or reheating is not recommended.
