Seafood Recipes

Ocean Trout Caviar Linguine with Lemon, Butter &Chives

Silky linguine tossed with butter, fresh lemon and chives, then finished with premium ocean trout caviar. A simple yet elegant seafood pasta with bright citrus flavour and delicate bursts of savoury roe.

Ocean Trout Caviar Linguine with Lemon, Butter & Chives
4 People
Serves
10 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

This Ocean Trout Caviar Linguine with Lemon, Butter & Chives transforms a handful of simple ingredients into an elegant seafood pasta. Silky linguine is tossed with butter, fresh lemon and chives, creating a light, glossy sauce before being finished off the heat with premium ocean trout caviar. The delicate orange pearls add bursts of savoury flavour and beautiful colour while remaining fresh and intact. Quick enough for a weeknight dinner yet impressive enough for entertaining, this is a simple way to make ocean trout caviar the hero of a satisfying main meal.

Ingredients

  1. 400g linguine
  2. 100g ocean trout caviar
  3. 80g unsalted butter
  4. 1 lemon, finely zested and juiced
  5. 2 tbsp fresh chives, finely chopped
  6. ½ tsp sea salt
  7. Freshly ground black pepper
  8. 60ml reserved pasta cooking water
  9. Lemon wedges, to serve

Method

  1. Bring a large pot of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente.
  2. Reserve 60ml of the pasta cooking water, then drain the linguine.
  3. Melt the butter in a large frying pan over low heat. Add most of the lemon zest and all of the lemon juice, reserving a little zest for garnish, stirring gently to combine.
  4. Add the drained linguine and reserved pasta water to the pan. Toss gently over low heat until the pasta is evenly coated and the butter forms a light, glossy sauce.
  5. Remove the pan completely from the heat. Add most of the chopped chives, reserving a little for garnish, along with the sea salt and a generous grind of black pepper, then toss gently.
  6. Divide the linguine between serving bowls. Spoon the ocean trout caviar generously over the pasta, allowing the pearls to sit naturally between the strands.
  7. Finish with the reserved lemon zest and chives, then serve immediately with lemon wedges on the side.
From Our Kitchen

Chef's Tip

Remove the pasta completely from the heat before adding the ocean trout caviar. The delicate pearls are best served cool and intact, so spoon them over the finished linguine just before serving rather than cooking them through the sauce. Reserve a little pasta water to help the butter and lemon form a silky sauce without needing cream.

FEATURED

FeaturedProduct

A small glass jar of Petuna Ocean Trout caviar of Tasmania, styled on a dark slate with ice, a lemon wedge, dill, and a small bowl of salt against a dark draped fabric background.

Fresh Ocean Trout Roe

100gm / Per Jar

Vibrant orange pearls of fresh Tasmanian ocean trout roe with...

$46.00 Jar
$46.00 Jar
VIEW PRODUCT
NUTRITION

NutritionPerServing

  • Calories 655 kcal
  • Total Fat 26.0 g
  • Total Carbohydrate 81.0 g
  • Protein 22.0 g
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