Best Advice to Preparing Tasty Smoked Salmon, Shallot, Tomato & Caper Pasta

Wishing to eat Smoked Salmon, Shallot, Tomato & Caper Pasta a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear procedures on cooking a Smoked Salmon, Shallot, Tomato & Caper Pasta like a famous chef made.

We hope you got benefit from reading it, now let's go back to smoked salmon, shallot, tomato & caper pasta recipe. You can have smoked salmon, shallot, tomato & caper pasta using 15 ingredients and 5 steps. Here is how you do it.

To make an extraordinary Smoked Salmon, Shallot, Tomato & Caper Pasta, here are the materials needed:

1. Use 250 g of pasta of your choice. I used pappardelle: tagliatelle also works well with this.
2. Use 2 Knobs of butter.
3. Take 1 tbsp of olive oil.
4. Take 2 of banana shallots, chopped.
5. Provide 2 cloves of garlic, chopped.
6. You need 1 of red chili, with seeds, sliced.
7. Use of Zest of 1 lemon.
8. Use 1 tbsp of capers, rinsed and drained.
9. Provide 6 of cherry tomatoes, halved.
10. Use 150 ml of dried white wine.
11. Provide 200 g of smoked salmon, cut into bite-sized pieces.
12. Provide 150 ml of crème fraîche.
13. You need 1 tsp of Dijon mustard.
14. You need of Salt.
15. Use of Ground black pepper.

After preparing the components, now you are ready to make your tasty Smoked Salmon, Shallot, Tomato & Caper Pasta by following the instructions on this section:

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..

Cut tomatoes in half and scoop out seeds. Drizzle each half with a little olive oil and sprinkle with the Herbes de Provence. This simple pasta dish uses smoked salmon and is lightly dressed in a cream cheese sauce. All Reviews for Easy Smoked Salmon Pasta. I added halved grape tomatoes to the sauce along with some dill.

Recipe : Smoked Salmon, Shallot, Tomato & Caper Pasta

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Simple tips to make Smoked Salmon, Shallot, Tomato & Caper Pasta

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