Serves 4
Tri-color Penne 320 grams
Red Salmon Caviar 40 grams
Tomato Sauce 59 grams
Shallot (1 small, chopped)
Smoked Salmon (diced) 80 grams
Roasted red peppers (peeled, diced) 40 grams
Heavy whipping cream 11% 100 grams (2.2 teaspoons)
Green onion or scallion (chopped)
Vodka 60 ML
Vegetable Broth 85 grams (¼ cup)
Olive Oil 27 grams (2 tablespoons)
White Pepper

METHOD

Braise chopped shallots gently in olive oil and vegetable broth. Add the smoked salmon and white pepper (avoid salt as smoked salmon is already salty) and flambé with half of the vodka. Add previously peeled roasted red peppers and cream. Mix with a little tomato sauce and remove from heat. Cook penne al dente and drain. Add sauce and stir in a splash of vodka. Top with chopped green onion. Serve with fresh salmon caviar and pepper to taste.
Calories: 580, Total Fat: 21g, Saturated Fat: 8g, Sodium: 310mg, Total Carbohydrate: 63g, Fiber: 1g, Protein: 26g

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