Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Prepare 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
- Take 1 tbsp capers, rinsed and drained
- Take 6 cherry tomatoes, halved
- Make ready 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
- Take Salt
- Prepare 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 special food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
