Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Get 2 Knobs butter
- Make ready 1 tbsp olive oil
- Get 2 banana shallots, chopped
- Get 2 cloves garlic, chopped
- Prepare 1 red chili, with seeds, sliced
- Prepare Zest of 1 lemon
- Prepare 1 tbsp capers, rinsed and drained
- Make ready 6 cherry tomatoes, halved
- Take 150 ml dried white wine
- Take 200 g smoked salmon, cut into bite-sized pieces
- Make ready 150 ml crème fraîche
- Make ready 1 tsp Dijon mustard
- Take Salt
- Get 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 is going to wrap this up for this special food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
