Today is an official holiday in Denmark and all the school children and most of the work places are closed. Most people don’t want to cook and if the weather is nice, a cold pasta dish is easy and quick. The richness of the salmon, the saltiness of the caviar and the tangy acidity of the dressing creates a different flavor balance with every bite. Do not make this dish ahead of time, The pasta needs to be cooked and cooled just before tossing with the rest of the ingredients. If it sits the flavors will become muddy as the acid in the dressing breaks down the pasta. As for the Danish caviar, it can be bought in jars where there has been added black or red food coloring so that it resembles real caviar.
Pasta with Smoked Salmon, Danish Caviar and Lemon-Caper Dressing
2 tsp. capers
t tsp. of grated garlic
2 tbsp. extra virgin oil
2 tsp. white wine vinegar
2 tsp. freshly squeezed lemon juice
4 oz./120 grams dried capellini pasta or another very thin pasta
5 oz./150 grams sliced smoked salmon cut into smaller pieces
2 tomatoes, skins removed and seeds removed, finely diced
1 small chopped shallot
1 tbsp. chopped fresh chives
2 large tbsp. Danish Black Caviar, Salmon rogn or Sevruga caviar (if your budget can afford) or any other caviar you like
2 cucumbers, cut into thin circles
Garnish: 8 large capers (optional)
To make dressing, whisk together all the ingredients in a small bowl. Set aside.
To make pasta, cook pasta in a large pot of salted water to boil. Follow the instructions on the package. Drain and immerse it in ice water to chill. Drain again and gently press to squeeze out any excess water. In a medium bowl, combine pasta, smoked salmon, diced tomatoes, shallot and dressing. Mix well with your fingers to keep from breaking the pasta.
To serve, place 1/4 of the cucumbers in a circular pattern on 4 plates. Place an equal amount of the pasta in the center of each plate. Spoon ½ tbsp. of caviar or rogn on top of each mound.