Hi, I am Clara. Today, I will show you a way to prepare smoked salmon, shallot, tomato caper pasta recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. 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 popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Smoked Salmon, Shallot, Tomato Caper Pasta is something that I’ve loved my whole life. They are nice and they look wonderful.
To be 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 can achieve it.
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
- Get 2 Knobs butter
- Prepare 1 tbsp olive oil
- Prepare 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
- Prepare 6 cherry tomatoes, halved
- Get 150 ml dry
- Make ready 200 g smoked salmon, cut into bite-sized pieces
- Take 150 ml crème fraîche
- Prepare 1 tsp Dijon mustard
- Take Salt
- Make ready 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 (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 with this special dish smoked salmon, shallot, tomato caper pasta recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
