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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites food recipes. For mine, 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 favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I’ve loved my whole life.

To get started with this particular recipe, we have to 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. Take pasta of your choice. I used pappardelle: tagliatelle also works well with this
2. Take butter
3. Prepare olive oil
4. Make ready banana shallots, chopped
5. Take garlic, chopped
6. Make ready red chili, with seeds, sliced
7. Make ready Zest of 1 lemon
8. Take capers, rinsed and drained
9. Take cherry tomatoes, halved
10. Prepare dry white wine
11. Make ready smoked salmon, cut into bite-sized pieces
12. Get crème fraîche
13. Get Dijon mustard
14. Make ready Salt
15. Prepare 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 with this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s 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, colleague and friends. Thanks again for reading. Go on get cooking!