Steps to Make Homemade Smoked Salmon, Shallot, Tomato & Caper Pasta

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Before you jump to Smoked Salmon, Shallot, Tomato & Caper Pasta recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Inside the Kitchen.

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We hope you got insight from reading it, now let's go back to smoked salmon, shallot, tomato & caper pasta recipe. To cook smoked salmon, shallot, tomato & caper pasta you only need 15 ingredients and 5 steps. Here is how you do it.

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

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

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