Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
- Take 2 Knobs butter
- Take 1 tbsp olive oil
- Get 2 banana shallots, chopped
- Prepare 2 cloves garlic, chopped
- Make ready 1 red chili, with seeds, sliced
- Take Zest of 1 lemon
- Take 1 tbsp capers, rinsed and drained
- Prepare 6 cherry tomatoes, halved
- Get 150 ml dried white wine
- Prepare 200 g smoked salmon, cut into bite-sized pieces
- Take 150 ml crème fraîche
- Prepare 1 tsp Dijon mustard
- Get Salt
- Get 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 is going to wrap this up for this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
