This is a meal with an interesting mix of taste and textures. It is quite unique and those that I have served this to are quite surprise at how much they end up enjoying it.

Radish sprouts provide a peppery, spicy zing to what would otherwise be just another pasta sauce. I added smoked salmon for that smoky saltiness and topped it with soy sauce flavoured salmon roe for that savoury umami taste. The sweetish, round balls of briny Japanese salmon roe (Ikura Shoyu), also provides a wonderful textural element to the dish. With each bite of an Ikura Shoyu ball, you get a slight crunch and a burst of flavours as they gently pop. I like eating them.

Radish sprouts can taste shockingly pungent. It is not a vegetable that I would eat on its own. I can’t imagine anyone wanting to eat it on its own. It is just like chillies. It acts as a complement to something else.

Have you had the experience of putting a dab too much of the Japanese mustard, wasabi, on your sashimi or sushi and then eating it? Remember how your mind becomes momentarily stunned as the pungency traveled up through you nasal cavity, up in between your eyebrows to culminate in a mini explosion?

Radish sprouts can have a similar effect. You cannot have too much of it. Sour cream works well with radish sprouts. It softens the pungent heat from the sprouts not only with its light creaminess but also with that slight ‘sourishness’.  If you do not eat Ikura Shoyu, to substitute, drizzle a little soy sauce over cucumber that has been diced into slightly smaller dice than a salmon roe.

Pasta Tossed In A Radish Sprouts Light Sour Cream Sauce

Prep: 5 minutes 
Cook: 15 minutes
Level: Easy
Serves: ~2
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Sauce can be made a day ahead. Warm through before serving. 


Enough cooked pasta for 2 persons
To blitz in food processor
1/2 cup of pasta water*
3/4 cup light sour cream
1/2 cup (or more) radish sprouts + a few more sprouts to top the pasta**
1/4 cup parmesan grated
1 small garlic clove
1/4 teaspoon pepper
1/8 teaspoon salt
Everything else
1/2 cup of pasta water
200g smoked salmon slices
100g Ikura Shoyu*** OR 100g salmon caviar + a few drops of soy sauce and 1/4 teaspoon caster sugarOR slightly less than 1/4 cup of diced seedless cucumber + 1/4 teaspoon soy sauce**
* Water where you had boiled your pasta.
** Please scroll down to ‘Tips‘ for suggestion to use up any leftover radish sprouts.
Salmon roe that has been marinated/preserved in soy sauce and sake and/or mirin (Japanese cooking rice wine that is sweetened). It taste slightly sweet, is not as salty and the addition of soy sauce and sake and/or mirin makes it taste more interesting than regular salmon caviar.
* To get it to taste closer to ikura shoyu, drizzle a few drops of soy sauce and sprinkle about 1/4 teaspoon of sugar over it. Stir to mix. You need the sweetness from the sugar and the umami flavour of the soy sauce to complete this pasta dish.
** Prepare just before needed or it will weep and lose its crunchy texture.


Blitz in a food processor
1. Blitz until smooth all ingredients to be blitzed.
2. Do not be tempted to add too much parmesan as too much of it will turn your pasta gravy grainy -parmesan is not a melty kind of cheese. It is added for taste.
3. Taste and adjust flavours. It should taste a little more concentrated than what you would want your final sauce to taste like.  After you toss the pasta into the sauce, the taste will mellow.

Warm the sauce
1. Transfer sauce to a nonstick pot and bring sauce to a simmer over medium high heat. Stir to avoid sticking. Do not step away from the pot. At medium high heat, it will boil up sooner than you think and you want a simmer and not a boil.
2. Once it starts simmering, continue stirring for another 2 minutes. Remove from burner.

To serve
1. Transfer cooked pasta into pot of sauce and toss to coat.
2. If you think the sauce is too thick, loosen it up with the remaining 1/2 cup of pasta water. You should have a smooth and liquid sauce. It should not be thick and there would be just enough sauce to coat the pasta. Once the pasta is warmed through and well coated (in about 1 minute or 2), divide pasta onto 2 plates.
3. Top with slices of smoked salmon, a few more radish sprouts and the ikura shoyu/salmon caviar/cucumber. Serve immediately.


Egg and Cress Tea Sandwiches 

My recipe for ‘Pasta Tossed In A Radish Sprouts & Light Sour Cream Sauce‘, came about because I had 1/2 a punnet of radish sprouts and almost a full tub of light sour cream left after making these delightful sandwiches. It was featured as a side recipe in my Egg and Cress Tea Sandwiches blog post. Now, it has its own post for your ease of reference.

English Afternoon Tea anyone?

The Egg and Cress Tea Sandwiches recipe, was one in a series of recipes I had posted on an English Afternoon Tea spread.  I have attached the links for your easy reference.

Top plate:
Classic Victoria Sponge CakeCheckerboard CookiesSweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with BeetrootCrisp Cucumbers.
Bottom plate second layer: Roast Beef with BeetrootSalmon with Dill ButterHam with Honey Butter.                               


Roasted Beetroot With 20-minute Sweet Pickled Onions And Blue Cheese. I know quite a number of people who find beetroots rather bland. There is nothing bland about this beetroot salad. Sweet onion pickles, vinegary capers and the shock of the blue cheese perks up those earthy beetroots. Wonderful with some crusty bread.