📝 About This Recipe
This elegant fusion dish marries the al dente tradition of Italian pasta with the refined, umami-rich palate of Japanese 'Wafu' cuisine. Silky ribbons of tagliatelle are tossed in a luscious crème fraîche and dashi-infused sauce, then topped with cold-smoked Atlantic salmon and shimmering 'gems' of brined Ikura (salmon roe). It is a sophisticated celebration of textures, offering a perfect balance of smoky depth, creamy comfort, and the salty pop of the ocean.
🥗 Ingredients
The Pasta
- 250 grams Tagliatelle or Linguine (high-quality dried or fresh egg pasta)
- 2 tablespoons Kosher salt (for the pasta water)
The Umami Base
- 2 tablespoons Unsalted butter (divided into two portions)
- 1 small Shallot (very finely minced)
- 1 clove Garlic (grated or finely pressed)
- 1 teaspoon Shiro Dashi or Dashi powder (concentrate for deep umami flavor)
- 2 tablespoons Dry Sake (to deglaze the pan)
Cream and Seafood
- 1/2 cup Crème Fraîche (provides a signature tang over heavy cream)
- 150 grams Smoked Salmon (high-quality cold-smoked, torn into bite-sized ribbons)
- 3 tablespoons Ikura (Salmon Roe) (chilled, for finishing)
- 1 teaspoon Yuzu juice or Lemon juice (to brighten the fats)
Garnish and Finish
- 4-5 pieces Shiso leaves (finely chiffonaded (julienned))
- 1 pinch Kizami Nori (shredded dried seaweed)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the kosher salt; the water should taste like the sea to properly season the pasta from within.
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2
While the water heats, prepare your aromatics: finely mince the shallot and grate the garlic. Set aside.
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3
Drop the pasta into the boiling water. Cook for 1-2 minutes less than the package directions to achieve a perfect 'al dente' texture, as it will finish cooking in the sauce.
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4
In a large skillet or sauté pan over medium-low heat, melt 1 tablespoon of butter. Add the shallots and cook for 2-3 minutes until translucent and soft, but not browned.
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5
Add the garlic and sauté for just 30 seconds until fragrant. Pour in the sake to deglaze, scraping up any bits from the bottom of the pan.
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6
Whisk in the crème fraîche and the shiro dashi. Simmer gently for 2 minutes on low heat until the sauce slightly thickens and becomes velvety.
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7
Just before the pasta is done, reserve 1/2 cup of the starchy pasta cooking water. This is liquid gold for emulsifying your sauce!
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8
Drain the pasta and add it directly into the skillet with the cream sauce. Increase heat to medium.
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9
Toss the pasta vigorously, adding the remaining tablespoon of cold butter and a splash of the reserved pasta water. The sauce should coat every strand like a glossy emulsion.
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10
Turn off the heat. Fold in half of the smoked salmon and the yuzu juice. The residual heat will warm the salmon without 'cooking' it through.
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11
Divide the pasta into two warmed bowls. Twirl the pasta high to create volume.
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12
Top with the remaining smoked salmon, generous spoonfuls of Ikura, the chiffonaded shiso, and a sprinkle of kizami nori. Finish with a crack of black pepper and serve immediately.
💡 Chef's Tips
Use Crème Fraîche instead of heavy cream; its slight acidity cuts through the richness of the salmon and roe beautifully. Do not salt the sauce until the very end; both the dashi and the Ikura are naturally salty, so you likely won't need extra. Ensure the heat is OFF when adding the Ikura; if the roe gets too hot, the delicate membranes will pop and lose their signature texture. If you cannot find shiso, a mix of fresh mint and lemon zest is a decent substitute, though shiso provides a unique herbal anise note. Always warm your serving bowls in the oven or with hot water to keep the cream sauce from tightening up too quickly.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Japanese Riesling. A chilled glass of Junmai Ginjo Sake complements the dashi and seafood notes perfectly. Serve with a side of sunomono (Japanese cucumber salad) to provide a refreshing, vinegary contrast. A light appetizer of steamed edamame with sea salt makes for a complete Wafu-themed dinner.