Lohi- tai taimenkaviaari Edamame-spagetin (tai kesäkurpitsanuudeleiden) ja merenelävien kanssa

Ingredients

• 200 gEdamame spaghetti (or courgette noodles if edamame is unavailable)
• 30 mlOlive oil
• To tasteSalt
• 200 gMixed seafood (prawns, squid and mussels)
• 2Garlic cloves
• 5 mlLemon juice
• To tasteSalt and pepper
• 15 mlOlive oil
• 100 gSalmon or trout roe
• To garnishFresh herbs (dill and parsley)
• To serveLemon wedges

Instructions

1. 1

   Cook the noodles

   For edamame spaghetti, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions, usually 4–6 minutes. Drain, reserving a little cooking water, then toss with olive oil to help prevent sticking. For courgette noodles, make long strands with a spiraliser or vegetable peeler and cook them in a frying pan with 15 ml olive oil over a medium heat for 2–3 minutes, until softened but still crisp.

2. 2

   Cook the seafood

   Heat a frying pan over a medium heat and add olive oil. Fry the chopped garlic for about 1 minute, until fragrant. Add the seafood, salt, pepper and lemon juice; cook for 3–5 minutes, until tender and cooked through. Avoid overcooking so the seafood stays succulent.

3. 3

   Assemble the plates

   Divide the edamame spaghetti or courgette noodles between serving plates. Top with the cooked seafood and add the salmon or trout roe, then scatter over fresh herbs.

4. 4

   Serve straight away

   Garnish with lemon wedges and serve immediately.

What is edamame spaghetti with seafood?

This is a quick seafood pasta-style dish, finished with fish roe, fresh herbs and lemon. The title refers to salmon or trout roe, while the recipe offers edamame spaghetti or courgette noodles as its base.

The combination works through contrast: the noodles provide a mild base, garlic and lemon brighten the seafood, and the roe adds a salty, delicate finish. It is a contemporary combination rather than a traditional regional dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 35g protein, 30g carbs, 14g fat.

The noodles provide most of the carbohydrates, while the olive oil and roe contribute much of the fat. Seafood and edamame spaghetti provide protein; the balance varies considerably if you choose courgette noodles instead. For a fuller plate, serve with a simple green salad or extra vegetables.

Choosing the noodles

Edamame spaghetti: cook it to the packet directions, as cooking times can differ between brands. A little reserved pasta water can help loosen the noodles if they seem dry.

Courgette noodles: cook them briefly, just until they begin to soften. They release moisture quickly, so avoid leaving them in the pan longer than needed.

Keep the seafood tender

Garlic first: let the chopped garlic cook for about 1 minute, until fragrant, before adding the seafood. Keep the heat moderate so it flavours the oil without scorching.

Seafood next: cook for 3–5 minutes, checking for doneness as you go. The exact time depends on the size and mix of the prawns, squid and mussels.

Use roe as a finish

Roe last: add it after the seafood has cooked rather than frying it in the pan. This preserves its delicate texture and keeps its briny flavour distinct.

Taste before salting: roe can be quite salty, so season the seafood lightly at first and adjust the finished dish only if needed.

Serve with lemon and herbs

Lemon wedges: serve them alongside so each person can add a little extra sharpness at the table. The lemon juice in the pan already gives the seafood a fresh note.

Fresh herbs: dill and parsley both suit the roe and seafood. Scatter them over just before serving for a fresh-tasting finish.

Timing and doneness

Prepare the noodles according to the chosen option, then cook the seafood while they are ready to serve. The recipe does not give a total preparation time, so allow for the noodle cooking time as well as the seafood’s 3–5 minutes in the pan.

Seafood should be tender and cooked through, not left bubbling in the pan. Courgette noodles should remain slightly crisp, while edamame spaghetti should be cooked according to its packet.

Recipe notes & tips

• Check the edamame spaghetti packet, since cooking times vary by brand.
• Reserve a little pasta water before draining the edamame spaghetti.
• Chop the garlic before heating the pan so it is ready to add promptly.
• Pat very wet seafood dry before cooking to help it sauté rather than steam.
• Taste the seafood before adding extra salt, as the roe can be salty.
• Have the serving plates ready so the dish can be served while hot.

Variations

• Add white wine: pour a splash into the seafood pan and let it cook briefly before serving.
• Try tomato sauce: stir some into the seafood for a richer, saucier version.
• Use extra herbs: add more dill or parsley to make the finish more aromatic.
• Swap the roe: use salmon roe or trout roe, whichever is available.
• Choose courgette: use courgette noodles instead of edamame spaghetti for a vegetable-based version.

Common mistakes to avoid

• Overcooking the seafood: it can turn tough, so check it during the 3–5 minute cooking time.
• Cooking courgette noodles too long: they become soft and watery, so stop after 2–3 minutes while they remain crisp.
• Burning the garlic: cook it for about 1 minute over a medium heat and add the seafood as soon as it is fragrant.
• Adding too much salt: roe may be salty, so taste the seafood before adjusting the seasoning.
• Frying the roe: its delicate texture is better preserved by adding it to the plated dish at the end.

How to store

For the best texture, serve this dish straight away. If you have leftovers, refrigerate them in a covered container and use within 1 day; reheat gently in a pan until hot, and add fresh roe and herbs after reheating.

Frequently asked questions