Smoked Salmon, Shallot, Tomato & Caper Pasta
Smoked Salmon, Shallot, Tomato & Caper Pasta

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I have loved my whole life.

To begin with this recipe, we must first 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 that.

The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
  1. Get pasta of your choice. I used pappardelle: tagliatelle also works well with this
  2. Take butter
  3. Get olive oil
  4. Get banana shallots, chopped
  5. Prepare garlic, chopped
  6. Make ready red chili, with seeds, sliced
  7. Get Zest of 1 lemon
  8. Make ready capers, rinsed and drained
  9. Get cherry tomatoes, halved
  10. Make ready dried white wine
  11. Make ready smoked salmon, cut into bite-sized pieces
  12. Prepare crème fraîche
  13. Get Dijon mustard
  14. Take Salt
  15. Get Ground black pepper
Instructions to make Smoked Salmon, Shallot, Tomato & Caper Pasta:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 with this special food smoked salmon, shallot, tomato & caper pasta recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!