Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I’ve loved my whole life.
bread, smoked salmon, salt, fresh dill, mayonnaise, pepper. These salmon fillets are roasted on a juicy tomato-shallot mixture. This dish makes extra salmon that you can use for other entrees.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you cook 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
- Get 2 Knobs butter
- Make ready 1 tbsp olive oil
- Prepare 2 banana shallots, chopped
- Make ready 2 cloves garlic, chopped
- Take 1 red chili, with seeds, sliced
- Get Zest of 1 lemon
- Prepare 1 tbsp capers, rinsed and drained
- Make ready 6 cherry tomatoes, halved
- Take 150 ml dried white wine
- Get 200 g smoked salmon, cut into bite-sized pieces
- Take 150 ml crème fraîche
- Prepare 1 tsp Dijon mustard
- Take Salt
- Take Ground black pepper
Divide salmon, then shallots, among bread slices. with Zucchini & Tomato-Shallot Pan Sauce. This goes for ostensibly swanky food, too, like these smoked salmon and potato skewers. If it's not obvious, this is basically potato salad on a stick, with the elegant addition of smoked salmon. I love creamy, cool potato salad this time of year, especially when it's not too heavy.
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.
Atkins welcomes you to try our delicious Herbed Smoked Salmon in Tomato Halves recipe for a low carb lifestyle. Cut tomatoes in half and scoop out seeds. Drizzle each half with a little olive oil and sprinkle with the Herbes de Provence. Smoked salmon rolls with all the sushi stuffing? Learn how to make a Fennel Smoked Salmon Recipe!
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