Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you can achieve that.
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
- Take 2 Knobs butter
- Get 1 tbsp olive oil
- Prepare 2 banana shallots, chopped
- Take 2 cloves garlic, chopped
- Take 1 red chili, with seeds, sliced
- Take Zest of 1 lemon
- Get 1 tbsp capers, rinsed and drained
- Get 6 cherry tomatoes, halved
- Prepare 150 ml dried white wine
- Take 200 g smoked salmon, cut into bite-sized pieces
- Make ready 150 ml crème fraîche
- Get 1 tsp Dijon mustard
- Prepare Salt
- Take Ground black pepper
Steps 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 with this special food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
