This is a simple meal to compile, and packs a nice bunch of flavor. I like that this is a lighter version of the ‘smoked salmon with angel hair pasta’ (with no heavy cream), and if you’ve got leftover salmon, it’s a great way to use it.
Yield: 4 servings
Time: 45 minutes
- 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 piece
- 1/4 cup plus 1 tablespoon extra virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 8 ounces dried angel hair pasta
- 2 hard-cooked eggs, coarsely chopped for garnish
- 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.
- 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.
This recipe is attributed to Sheila Lukins and her All Around the World Cookbook. It is Italian but associated with the Amandari in Bali Indonesia, go figure.