Hi, I’m Kate. Today, we’re going to prepare smoked salmon, shallot, tomato & caper pasta recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna 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 popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. 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:
- Make ready 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
- Get 2 banana shallots, chopped
- Take 2 cloves garlic, chopped
- Prepare 1 red chili, with seeds, sliced
- Get Zest of 1 lemon
- Take 1 tbsp capers, rinsed and drained
- Make ready 6 cherry tomatoes, halved
- Prepare 150 ml dry white
- Prepare 200 g smoked salmon, cut into bite-sized pieces
- Take 150 ml crème fraîche
- Take 1 tsp Dijon mustard
- Prepare 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’s going to wrap it up for this exceptional dish smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for your time. I am confident 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 loved ones, friends and colleague. Thank you for reading. Let’s cook!
