Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of current viral meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook 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
- Make ready 1 tbsp olive oil
- Take 2 banana shallots, chopped
- Prepare 2 cloves garlic, chopped
- Make ready 1 red chili, with seeds, sliced
- Get Zest of 1 lemon
- Take 1 tbsp capers, rinsed and drained
- Prepare 6 cherry tomatoes, halved
- Prepare 150 ml dried white wine
- Prepare 200 g smoked salmon, cut into bite-sized pieces
- Get 150 ml crème fraîche
- Get 1 tsp Dijon mustard
- Get Salt
- Prepare 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 this up for this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope My webpage becomes “the place to be” when it comes to smoked salmon, shallot, tomato & caper pasta cooking. Go on get cooking!
