Creamy Noodles with Basil Garnished with Salmon and Caviar

Creamy Noodles with Basil Garnished with Salmon and Caviar
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (454 g)


  • 12 oz
    (360 g)

    skinless salmon filets

  • 1 Tbsp.
    (15 mL)

    olive oil

  • milled salt and pepper to taste

  • 2 cups
    (500 mL)

    prepared bechamel sauce

  • 1/2 cup
    (125 mL)

    1 year old cheddar cheese, grated

  • 1/4 cup
    (60 mL)

    fresh basil leaves, coarsely chopped

  • 2 Tbsp.
    (30 mL)

    whole pine nuts, roasted

  • 1/4 cup
    (60 mL)

    salmon caviar

  • a few leaves of basil


Preheat the oven to 400°F/200°C.

In a large casserole filled with boiling water, cook the linguini «al dente» according to directions on the package. Drain and reserve.

Place the salmon filets on an ovenware plate and sprinkle lightly with olive oil, salt and pepper. Cook in the oven 8 to 10 minutes.

Meanwhile, in a large kettle, heat the béchamel sauce until it is simmering lightly. Add the cheese, basil, salt and pepper. Set aside hot.

Add the noodles and pine nuts to the hot sauce. Mix.

Place noodles in four deep dishes, add a salmon portion. Add the rest of the sauce and garnish with salmon caviar and basil leaves. Serve immediately.

Please note: Don't rinse the noodles after cooking so that the sauce will stick to them. If the sauce is too thick, dilute it with a little milk.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
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