Recipe of Ultimate Smoked Salmon, Shallot, Tomato & Caper Pasta

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Smoked Salmon, Shallot, Tomato & Caper Pasta is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Smoked Salmon, Shallot, Tomato & Caper Pasta:

1. Take pasta of your choice. I used pappardelle: tagliatelle also works well with this
2. Prepare butter
3. Get olive oil
4. Get banana shallots, chopped
5. Prepare garlic, chopped
6. Make ready red chili, with seeds, sliced
7. Prepare Zest of 1 lemon
8. Make ready capers, rinsed and drained
9. Make ready cherry tomatoes, halved
10. Get dry white wine
11. Take smoked salmon, cut into bite-sized pieces
12. Prepare crème fraîche
13. Get Dijon mustard
14. Prepare Salt
15. Get Ground black pepper

Steps 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 exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!