• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H, C
MineralsFluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 Ripe plum tomatoes - cut into 8 pieces each 2 Shallots - finely chopped

  2. 2 tablespoons 30ml Drained tiny capers

  3. 2 tablespoons 30ml Finely chopped fresh tarragon

  4. Leaves or other fresh herb such as basil or dill

  5. Finely grated zest of 1 orange

  6. 4 oz 113g Thinly sliced smoked salmon - coarsely Shredded or torn into small pieces

  7. 1/4 cup 59ml Plus 1 tablespoon extra virgin olive oil

  8. 1/8 teaspoon 0.6ml Freshly ground black pepper

  9. 8 oz 227g Dried angel hair - (very thin) pasta

  10. 2 Hard-cooked eggs - coarsely chopped for garnish

Instructions Jump to Ingredients ↑

  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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