You have an outdated browser

Please update your browser

Update browser
See All Recipes
Smoked salmon in nero pasta with capers, "citrus vinaigrette" and baked tomatoes

Smoked salmon in nero pasta with capers, "citrus vinaigrette" and baked tomatoes

  • Atlantic salmon
Time:4 h 20 min
Servings:10
Time:4 h 20 min
Servings:10

Ingredients

500 g smoked salmon

800 g dried black pasta

½ l strong chicken bouillon

3 tbsp lemon juice

3 tbsp olive oil

600 g halved cherry tomatoes

4 cloves of garlic, finely grated or crushed

100 g capers

10 stems of basil, roughly chopped

Salt and pepper

Cooking instructions

Blend the tomatoes with the garlic, salt and pepper and bake for approx. 4 hours at 65°C then leave to cool. It is important that they are baked with the cut side facing upwards.

Cook the pasta for 1 minute less than indicated on the packaging and rinse in cold water. Boil up the bouillon with the pasta and the lemon juice, olive oil and lemon zest and simmer for 2 minutes, stirring periodically. Mix in the salmon, capers, tomatoes and basil, seasoning with salt and pepper to taste.

Serve immediately, for example with warm bread and chilli oil.

Next recipe: Halibut wrap – Italian style with parma ham and pesto
...