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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, smoked salmon, shallot, tomato & caper pasta. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I have loved my entire life.

To begin 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:
  1. Prepare 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
  2. Take 2 Knobs butter
  3. Make ready 1 tbsp olive oil
  4. Get 2 banana shallots, chopped
  5. Take 2 cloves garlic, chopped
  6. Prepare 1 red chili, with seeds, sliced
  7. Take Zest of 1 lemon
  8. Take 1 tbsp capers, rinsed and drained
  9. Take 6 cherry tomatoes, halved
  10. Take 150 ml dried white wine
  11. Take 200 g smoked salmon, cut into bite-sized pieces
  12. Prepare 150 ml crème fraîche
  13. Make ready 1 tsp 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 for this special food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!