Recipe: Yummy Smoked Salmon, Shallot, Tomato & Caper Pasta

Smoked Salmon, Shallot, Tomato & Caper Pasta. Fresh, sustainably sourced Scottish salmon delivered to your door. Treat Your Loved Ones To Our Delicious Scottish Smoked Salmon. Try Ardtaraig Gin Infused, Peat Smoked & Whisky Infused Scottish Salmon Too. Arrange in a single layer around the salmon. Place salmon, skin side down, on top of the tomato-shallot mixture.

Use two large pancake turners to transfer the salmon to a cutting board. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot; season with salt and pepper. You can cook Smoked Salmon, Shallot, Tomato & Caper Pasta using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Smoked Salmon, Shallot, Tomato & Caper Pasta

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

Add the halved tomatoes and remaining butter; season with salt and pepper. In a large nonstick skillet, saute the shallots in oil until tender. Stir in wine; add reserved salmon. Add tomatoes and basil; heat through.

Smoked Salmon, Shallot, Tomato & Caper Pasta step by step

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..

The Best Tomato Smoked Salmon Pasta Recipes on Yummly Fill out the meal by serving this tomato-topped salmon over a bed of hot cooked Israeli couscous tossed with olive oil and a few handfuls of fresh arugula or baby spinach.. Salmon with Roasted Tomatoes and Shallots Salmon with Roasted Tomatoes and Shallots. Rating: Unrated Be the first to rate & review!. Spoon the tomato mixture over the salmon.