Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
- Get 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
- Make ready 2 Knobs butter
- Prepare 1 tbsp olive oil
- Take 2 banana shallots, chopped
- Get 2 cloves garlic, chopped
- Prepare 1 red chili, with seeds, sliced
- Get Zest of 1 lemon
- Prepare 1 tbsp capers, rinsed and drained
- Take 6 cherry tomatoes, halved
- Get 150 ml dried white wine
- Prepare 200 g smoked salmon, cut into bite-sized pieces
- Prepare 150 ml crème fraîche
- Take 1 tsp Dijon mustard
- Prepare Salt
- Take 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 is going to wrap it up with this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
