Angel Hair With Caviar

• 1 package angel hair pasta
• 1-2 tablespoons unsalted butter
• 8 ounce container creme fraiche at room temperature
• 1 small jar salmon caviar
• 3 ounces poached fresh salmon or salmon kabobs, smoked salmon, or fresh oysters (optional)
• Fresh grated lemon zest
• Fresh dill

1. If including fresh salmon, prepare by poaching. (You can use leftover salmon, just warm it briefly before incorporating it into the dish.)
2. Cook pasta according to package directions, drain and toss with butter. Apportion in tight mounds on individual plates.
3. Place several spoons of creme fraiche in the center of each mound and a heaping teaspoon of caviar in the center of the creme fraiche
4. If you are using seafood, cut and evenly space the pieces around the base of the plate (e.g., at compass points)
5. Don't use cheese with this pasta dish, but grate a bit of fresh lemon zest over the pasta and seafood.
6. Garnish with snipped dill

angel hair pasta, butter, salmon, salmon, lemon zest, dill

Taken from www.epicurious.com/recipes/member/views/angel-hair-with-caviar-50039932 (may not work)