• 400 g of pasta of your choice (fettuccine, spaghetti, etc.). We recommend rigatoni.
  • 200 ml of milk cream
  • 2 tablespoons chopped fresh dill
  • 1 clove of garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Salmon roe (PINK)


Cook the Pasta:

  1. Boil Water: In a large pot, bring the salted water to a boil.
  2. Cooking Pasta: Cook pasta according to package instructions until al dente.
  3. Drain: Once cooked, drain and reserve a little of the cooking water to adjust the sauce if necessary.

Preparation of Dill Sauce:

  1. Sauté Garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
  2. Add Cream and Dill: Add the heavy cream and chopped dill. Cook over low heat, stirring occasionally, until the sauce thickens slightly.
  3. Season: Sprinkle salt and pepper to taste. Adjust the consistency of the sauce with the pasta water if necessary.

Plate Assembly:

  1. Combine: In the pan with the sauce, add the cooked pasta and mix well to coat evenly.
  2. Add Salmon Spheres: Distribute the salmon spheres over the pasta.
  3. Serve: Serve hot, garnishing with more fresh dill or chives if desired.