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500g spaghetti or bucatini pasta (hollow spaghetti-like pasta) 200g Woodbridge Smokehouse hot smoked salmon portion Olive oil 2 cloves garlic, thinly sliced 1 tbsp. finely sliced chives or shallots 3 tbsp. crème fraiche Handful of rocket ¼ bunch Italian parsley, ¼ bunch dill, ¼ bunch chives – all finely sliced 1 jar Huon Salmon CaviarSea salt and pepper to taste
Fill a large heavy-based pot with water and bring to the boil. Salt the water generously. Once boiled, add the pasta and cook till just under al dente.
Flake the Woodbridge Smokehouse hot smoked salmon and set aside.
In a fry pan, pour a generous amount of olive oil, add the sliced garlic and chives or shallots and a pinch of salt – cook on medium heat for 5 minutes. Turn down the heat.
Once pasta is cooked, drain (reserve ¼ cup of pasta water).
Return the fry pan to a medium heat and add the flaked salmon and crème fraiche and mix together with the reserved pasta water. Cook until the salmon is warmed through - 3 to 4 minutes at most.
Toss the rocket and finely diced parsley, dill and chives through the pasta if desired.
Plate up the four serves of pasta and top off with a generous spoonful of the Huon Salmon Caviar as garnish.
Season with salt and pepper to taste and serve.