Hello, I’m Jane. Today, we’re going to prepare smoked salmon, shallot, tomato & caper pasta recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Smoked Salmon, Shallot, Tomato & Caper Pasta Recipe
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I’ve loved my entire life.
To get started with this particular 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 that.
The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
- Take 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
- Prepare 2 banana shallots, chopped
- Prepare 2 cloves garlic, chopped
- Make ready 1 red chili, with seeds, sliced
- Prepare Zest of 1 lemon
- Make ready 1 tbsp capers, rinsed and drained
- Take 6 cherry tomatoes, halved
- Make ready 150 ml dry
- Get 200 g smoked salmon, cut into bite-sized pieces
- Prepare 150 ml crème fraîche
- Prepare 1 tsp Dijon mustard
- Make ready Salt
- Make ready 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 (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 it up for this exceptional dish smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
