Smoked Salmon, Shallot, Tomato & Caper Pasta Recipe

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Smoked Salmon, Shallot, Tomato & Caper Pasta Recipe

Smoked Salmon, Shallot, Tomato & Caper Pasta

Smoked Salmon, Shallot, Tomato & Caper Pasta. Place salmon, skin side down, on top of the tomato-shallot mixture. Stir in the wine (partially to deglaze) and once it has almost evaporated, stir in the crème fraîche and the mustard. Season with Italian herbs, salt, and white pepper. In this easy take on deviled salmon, we're roasting the fish under a coating of smoky spices, smooth dijon mustard, and airy panko breadcrumbs for piquant flavor and delightfully crispy texture. On the side, simply sautéed zucchini is elevated by a savory-sweet pan sauce of fresh tomatoes, shallot, butter, and worcestershire sauce. To cook Smoked Salmon, Shallot, Tomato & Caper Pasta you need 15 ingredients and 5 steps easily.

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

250 g of pasta of your choice. I used pappardelle: tagliatelle also works well with this
2 Knobs of butter
1 tbsp of olive oil
2 of banana shallots, chopped
2 cloves of garlic, chopped
1 of red chili, with seeds, sliced
of Zest of 1 lemon
1 tbsp of capers, rinsed and drained
6 of cherry tomatoes, halved
150 ml of dried white wine
200 g of smoked salmon, cut into bite-sized pieces
150 ml of crème fraîche
1 tsp of Dijon mustard
of Salt
of Ground black pepper

Steps 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.

Featured in: Food; Vegetables And Pasta: Seductive, Simple. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat the olive oil in a pan over medium heat and sauté the shallot until translucent. Add the rice and continue cooking until the rice is translucent. Add white wine and cook, stirring, until evaporated.

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