Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
- Take 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
- Prepare 2 Knobs butter
- Make ready 1 tbsp olive oil
- Make ready 2 banana shallots, chopped
- Prepare 2 cloves garlic, chopped
- Get 1 red chili, with seeds, sliced
- Prepare Zest of 1 lemon
- Take 1 tbsp capers, rinsed and drained
- Get 6 cherry tomatoes, halved
- Make ready 150 ml dried white wine
- Take 200 g smoked salmon, cut into bite-sized pieces
- Prepare 150 ml crème fraîche
- Prepare 1 tsp Dijon mustard
- Take Salt
- Make ready Ground black pepper
Instructions to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
- Cook the pasta in salted water according to instructions timed to reach the al dente point ready for Step 5 below. Reserve 200 ml of the pasta, drain, add 1 knob of butter and keep warm.
- Put 1 knob of butter and the olive oil into a deep saucepan or wok, bring to a medium-heat and cook the shallots for 5 minutes, stirring occasionally to avoid sticking. Add the tomatoes, garlic, chili, lemon zest and capers, then stir gently but thoroughly and continue frying for a further 5 minutes or until the shallots are softened but not burnt, stirring occasionally.
- Stir in the wine (partially to deglaze) and once it has almost evaporated, stir in the crème fraîche and the mustard. Season to taste but you might well decide that seasoning is unnecessary.
- As soon as the crème fraîche is well-heated (but not boiling), add the smoked salmon and stir all together quickly but thoroughly and sufficiently long (should need 1-2 minutes) to heat the salmon. Stir in some of the reserved pasta water if iI looks like it’s getting drier than you want.
- Add in the pasta, stir well to ensure all is cooked through and serve in pre-heated pasta dishes.
So that’s going to wrap this up with this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
