Cold Pasta Salad with Smoked Salmon, Cucumbers and Salmon Roe

Recipe courtesy Emeril Lagasse, 2003

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Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
3 hr 30 min
Prep
30 min
Inactive
2 hr 30 min
Cook
30 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 1 large cucumber, peeled, seeded and diced
  • 1 tablespoon olive oil
  • 1/2 cup minced shallots
  • 1 teaspoon minced garlic
  • 2 tablespoons dry white wine
  • 1 cup sour cream
  • 2 tablespoons heavy cream
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon chopped fresh dill leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces orchiette, bowtie or radiatore pasta
  • 1/4 cup chopped chives
  • 8 ounces chopped smoked salmon
  • 3 ounces salmon roe
  • Dill sprigs, garnish

Directions

In a colander, place the cucumber slices and lightly sprinkle with salt. Let drain for 30 minutes, then pat dry with paper towels.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shallots and garlic, and cook, stirring, until soft and fragrant, about 2 minutes. Add the wine, bring to a boil, and cook until nearly evaporated. Remove from the heat and let cool.

In a medium bowl, whisk together the sour cream, heavy cream, vinegar, lemon zest, dill, salt, and pepper. Add the shallot mixture and whisk to combine.

In a large pot of salted water, cook the pasta until al dente. Drain and rinse with cold running water. Drain well. Toss with the sauce and cucumbers. Adjust the seasoning, to taste. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Before serving or packing for a picnic, toss with the chives and salmon. Gently fold in the salmon roe immediately before serving. Garnish with dill sprigs and serve.

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Newest Ratings and Reviews

Read all 4 reviews

  • on March 02, 2012

    Flag

    This recipe is delicious and incredibly fresh tasting! All of the flavors compliment eachother nicely. I did not add the roe, and unfortunately the store did not have champagne vinegar, only champagne vinegarette. I made it work, but added a little more since the flavor of a salad dressing isn't as potent. I was concerned at first that the cream sauce had a bit of a lemon yogurt flavor to it...once I added more of the vinegarette the lemon flavor was not too overpowering! Between the sour cream and cucumbers the longer this sits the more watery it becomes, and I'd recommend making it the day of a party/ get together. I will definitely make this again!

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  • on August 31, 2004

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    I must say that Pasta salads usually don't go in my family. But I didn't even have enough for left overs with this one. And since there is no Mayo it can be left out with no worries!

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  • on August 15, 2004

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    this is very good but be careful to buy the very best pasta quality otherwise it is too gummy!

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