Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, smoked salmon, shallot, tomato & caper pasta. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked Salmon, Shallot, Tomato & Caper Pasta is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Smoked Salmon, Shallot, Tomato & Caper Pasta is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular 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. Prepare 250 g pasta of your choice. I used pappardelle: tagliatelle also works well with this
2. Take 2 Knobs butter
3. Get 1 tbsp olive oil
4. Make ready 2 banana shallots, chopped
5. Get 2 cloves garlic, chopped
6. Prepare 1 red chili, with seeds, sliced
7. Get Zest of 1 lemon
8. Get 1 tbsp capers, rinsed and drained
9. Get 6 cherry tomatoes, halved
10. Prepare 150 ml dried white wine
11. Make ready 200 g smoked salmon, cut into bite-sized pieces
12. Make ready 150 ml crème fraîche
13. Take 1 tsp Dijon mustard
14. Make ready 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 with this exceptional food smoked salmon, shallot, tomato & caper pasta recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!