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. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
- Make ready 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
- Get 2 Knobs butter
- Get 1 tbsp olive oil
- Make ready 2 banana shallots, chopped
- Take 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
- Get 150 ml dry white wine
- Prepare 200 g smoked salmon, cut into bite-sized pieces
- Make ready 150 ml crème fraîche
- Make ready 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 it up for this special food smoked salmon, shallot, tomato & caper pasta recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
