How to Make Yummy Smoked Salmon, Shallot, Tomato & Caper Pasta

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Smoked Salmon, Shallot, Tomato & Caper Pasta

Before you jump to Smoked Salmon, Shallot, Tomato & Caper Pasta recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Conserve Money In The Kitchen.

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The kitchen on its own provides you with many small means by which energy and money can be saved. It is pretty easy to live green, of course. Mostly, all it requires is a little bit of common sense.

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 that.

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

Provide of pasta of your choice. I used pappardelle: tagliatelle also works well with this.
Use of butter.
Prepare of olive oil.
Use of banana shallots, chopped.
Get of garlic, chopped.
Get of red chili, with seeds, sliced.
Use of Zest of 1 lemon.
Provide of capers, rinsed and drained.
Prepare of cherry tomatoes, halved.
Prepare of dried white wine.
You need of smoked salmon, cut into bite-sized pieces.
Use of crème fraîche.
Take of Dijon mustard.
You need of Salt.
Get 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..

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