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Recipe: Amandari Smoked Salmon Angel Pasta
Similar Categories: Amandari, Smoked, Salmon, Angel, Pasta
8 ripe plum tomatoes -- cut into 8 pieces
each
2 shallots -- finely chopped
2 tablespoons drained tiny capers
2 tablespoons finely chopped fresh tarragon
leaves or other fresh herb such as basil
OR dill
finely grated zest of 1 orange
4 ounces thinly sliced smoked salmon -- coarsely
shredded or torn into small pieces
1/4 cup plus 1 tablespoon extra virgin olive oil
1/8 teaspoon freshly ground black pepper
8 ounces dried angel hair -- (very thin) pasta
2 hard-cooked eggs -- coarsely chopped
for garnish
1. In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.
2. Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain the pasta and divide among 4 shallow pasta bowls. Top each portion evenly with the tomato and salmon mixture. Sprinkle each portion with chopped egg and serve immediately.
each
2 shallots -- finely chopped
2 tablespoons drained tiny capers
2 tablespoons finely chopped fresh tarragon
leaves or other fresh herb such as basil
OR dill
finely grated zest of 1 orange
4 ounces thinly sliced smoked salmon -- coarsely
shredded or torn into small pieces
1/4 cup plus 1 tablespoon extra virgin olive oil
1/8 teaspoon freshly ground black pepper
8 ounces dried angel hair -- (very thin) pasta
2 hard-cooked eggs -- coarsely chopped
for garnish
1. In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.
2. Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain the pasta and divide among 4 shallow pasta bowls. Top each portion evenly with the tomato and salmon mixture. Sprinkle each portion with chopped egg and serve immediately.
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