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Salmon Caviar and Smoked Salmon on Pasta

May 24, 2012

When I was a child, fish is a regular feature on our dining table. Milkfish, Tilapia, red grouper and mackerel scad are the usual fare but there’d be a lot more served dry, with sauce, smoked and grilled. My favorite part of the Milkfish would be…the belly. Unfortunately, my older brother loves it too so we would often engage in a fork-war  to get to them first. ^_^

caviar, salmon roe, ikura
Ikura/Salmon roe I bought from a store opposite our place.


But for most fish, I would always save the roe/eggs (not to be confused with milt) if they have those intact, my mom knew how I love them and she would often pick those with a lot of eggs just for me. Then, I never ate them raw…I could not and I think my mom wouldn’t allow it for fear of the unknown. We rarely eat raw food unless it’s sushi, not even ceviche nor kinilaw (cooked in vinegar alone not with fire). And because then I don’t really have a say on what food to serve, I can’t experiment. ^_^

Now that I am the diva of my own kitchen, raw food has become a regular. Aside from greens and other munch-ready vegetables, caviar and sushi ingredients, which I can make on my own now, found themselves in our kitchen.

So today’s dish is similar to a pasta dish, I think, I’ve already featured years ago sans salmon roe. This is almost the same as the simple carbonara recipe but instead of using bacon, we use salmon and we substituted the bacon fat with butter.


smoked salmon caviar pasta
Roe and Salmon on pasta.



1 medium Shallot, chopped

Smoked Salmon, cut into strips
Ikura/Cured Salmon roe
1 Egg
a teaspoon Pepper
pinch of salt


Cooking cream



Cook Spaghetti per package directions but minus 1-2 minutes the usual cooking time.

In a pan, melt butter and saute shallots until translucent. Remove from heat and add smoked salmon (cook minimally and leave some for topping).

In a separate bowl, beat the egg, add pepper and salt.

Drain spaghetti and add to the butter, shallot, salmon in pan and on very low heat. Add egg mixture and stir immediately. Here, you can opt to add cooking cream or not. I prefer not to add it because of the egg which makes the pasta creamy already.

Remove the pan from stove and serve pasta on plates, top with remaining smoked salmon, salmon roe and parsley.

This is great with a glass of champagne or perhaps some bruschetta drizzled with olive oil. Perfect for a hurried lunch or dinner!

salmon pasta
Love popping those caviar!


  1. Wow! I love salmon and fish roe I will definitely try this. Bookmarked! I am the only one amongst us siblings that eats raw prepped by our mom – mustasa, kinilaw, clams, oysters, and the likes. And I love sashimi. Now having serious cravings….

  2. i love milkfish belly too and am just sad i can’t find one here. i still haven’t tried salmon here. all i buy is tilapia and mackerel. hehe..

  3. Nice!! Perfect with Champagne. Classy, eh.

    Salmon here is popularly served here with Bagel, Tomatoes, Onions, Capers and Cream Cheese.

  4. This looks so good!!! 😀 Ate Marie, you’re a goddess in the kitchen! I love salmon and ikura and this pasta dish has generous portions of both! So luxurious! I’ll try to recreate this soon. Hopefully, it turns as good as yours 🙂

  5. my mom was never a fan of anything raw, too (like the kinilaw)…or any fish that came from fresh waters; she doesn’t eat tilapia. lol. i guess since she grew up beside the pacific ocean they had every fresh seafood that they ever needed. well, times are different now, but she still doesn’t eat tilapia. LOL.

    i still have to try your version, G. i wish salmon here is cheap, but it’s not. i still couldn’t forget that potato/salmon thingy you posted (Nigella, remember?)…gusto ko subukan! 😀

    thanks much for sharing over at Food Friday! 🙂

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