Spaghettini with Roe, Dill & Smoked Salmon

It's Good Friday, so no meat allowed for Christians. Here's a seafood pasta dish, that's fragrant due to the fresh dill herbs and a sprinkling of yuzu pepper. Very unique and refreshing.

SPAGHETTINI WITH ROE, DILL & SMOKED SALMON

Serves 4

2 tablespoons salt + pot of water for cooking the pasta

300 grams of spaghettini

1/2 head garlic, minced

1/2 cup minced carrots

Handful of fresh dill, stems chopped finely and leaves chopped roughly

Juice and zest of 1/2 lemon

50 grams Black Lumpfish Roe

1/2 cup broth

1/2 cup white wine

Yuzu pepper to taste

Smoked salmon

PROCEDURE:

1.  Heat a pot of water and 2 tablespoons salt to a rolling boil. This is for preparing the pasta.

2.  While waiting for the water to boil, heat 1/2 cup olive oil in a pan. Saute the garlic, minced carrots and dill stems.

3.  Add the broth and the white wine.  Simmer for one minute and turn off the fire.

4.  Once the pot with the water is on a rolling boil, cook the pasta till al dente.

5.  Once the pasta is close to al dente, turn on the heat under the pan with the garlic, dill stems and carrots. Once it's hot, start adding the pasta. Mix well.

6.  Once the vegetables and pasta are mixed well, add the roe and mix very well. If the mix gets dry, add some of the pasta water.

This is black lumpfish roe, from Iceland.

7.  Add the dill and lemon rind, and mix well. Top with lemon zest and yuzu pepper.

Yuzu pepper, a recent discovery at the Japanese goods aisle at the supermarket. So lemony and fragrant!

8.  Serve the pasta in individual bowls, and top with the smoked salmon. Add more yuzu pepper. It's very fragrant and irresistible! By the way, it's not spicy at all but lends a very unique, lemony taste which goes very well with the dill and the salmon. Bon Appetit!