Black Pasta in a Creamy Sauce with Salmon and Red Caviar

One of my favorite recipes as time is required only 20 minutes, and the taste and aesthetics of the dish are beyond praise!

Ingredients

• black paste - 200 g
• salmon - 300 g
• cream 10% - 130 ml
• dry white wine - 100 ml
• grated parmesan cheese - 50 g
• olive oil - 3 tbsp. l.
• salt - 1 tbsp. l. for 2 liters of water for cooking pasta
• ground white pepper - to taste
• onions - 1 head
• finely chopped garlic - 1 clove
• red game - 100 g
• dried tomatoes - 2 pcs.
• rosemary - 1 sprig
• balsamic sauce

Directions

1. First, prepare the ingredients: cut the salmon fillet into cubes, finely chop the onion and garlic, grate the parmesan. Next, boil the paste in 2 liters of water. Cook for a minute less than indicated on the package.
2. While the pasta is cooking, cut the salmon into small pieces and fry in olive oil in a thick-bottomed pan for 20-30 seconds on both sides. We remove the salmon and sauté the onion and garlic in the same pan, adding a little more olive oil. We pour out the wine. We evaporate. Then add the cream. Heat the mixture and add the cheese, stirring the sauce with a spatula. Pour the fish, leaving 4 salmon cubes for decoration, mix gently. The sauce should acquire a creamy texture.
3. While the pasta and sauce are being cooked, we will prepare a plate: we take a plate with wide edges (whoever does not have one, I strongly recommend buying it - it even makes the dish a class higher even without additional decoration) and put finely chopped dried tomatoes on it in an even strip (they are sold ready-made in the store), unfortunately, I could not find them, so I chopped the sun-dried tomatoes in a blender, by the way, they are very tasty in themselves and will be an excellent addition to pasta. If you don't have any, then you can take a regular red tomato and chop it finely, removing the pulp. We spread it in such a way that the strip passes through the recess in the plate along the wide edges, as shown in the photo, shade the even strip a little, adding single pieces along its edges, thereby decreasing the basic density of the strip. Next, pour the balsamic sauce into a special spoon for decorating and draw two intersecting lines with a thickening beginning on the other edge of our plate (you can also do this with a teaspoon and a toothpick: drip balsamic sauce from a teaspoon and stretch the drop with a toothpick to get tail). Next to the stripes, lay out a few more pieces of sun-dried tomatoes.
4. Our pasta and sauce are already ready, and we put them on a plate one by one, leaving a little sauce for decoration: put the salmon sauce on the bottom of the plate, then pasta, then again the salmon sauce and finally pasta, making a small slide of it in the middle of the plate , on top of it a little more sauce, but without the salmon.
5. Place the salmon cubes we left without sauce around the sauce. Put red caviar in the middle between them and insert a small sprig of rosemary. On the black pasta without sauce, also spread the red caviar on several sides, as shown in the photo, put one egg on the salmon cube. Next, place 2 dried tomatoes on the sides of the pasta, if there are none, then you can put cherry tomatoes sun-dried or baked in the oven at 200ºC. All! Your great dish is ready, please your loved ones with it.