Spaghetti with Wild Salmon Caviar and Port Wine Tomatoes

Recipe courtesy of Alaska Seafood Marketing Institute

This spaghetti with wild salmon caviar (also known as ikura, salmon roe and red caviar), and port wine tomatoes is the kind of recipe that feels elegant, but still easy enough to make at home! Sweet cherry tomatoes, shallots, maple syrup, fish stock, and port wine cook down into a rich, glossy sauce that coats every strand of pasta beautifully. Finished with bright lemon balm and delicate Alaska salmon roe, this dish brings a little luxury to the table without overcomplicating dinner. It is fresh, vibrant, and just fancy enough to make a regular night feel like an occasion.

• Wash the tomatoes. Peel the shallots, cut them into small cubes and fry them with the tomatoes in heated oil. Add maple syrup and caramelise slightly. 
• Prepare spaghetti according to the instructions on the packet "al-dente". Add fish stock and port wine to the tomato-shallots mixture, bring to a boil and allow to reduce for approx. 5 minutes. Wash lemon balm, dab dry, remove leaves and chop finely. 
• Knead the flour and butter, thicken the fish stock slightly and season with salt and pepper. Carefully mix port wine and tomato mixture, spaghetti and caviar, arrange on pasta plates, garnish with lemon balm and serve. 

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