Name: Amandari Smoked Salmon Angel Pasta
Ingredients: 8 Ripe plum tomatoes; cut into 8 pieces each; 2 Shallots; finely chopped; 2 tb Drained tiny capers; 2 tb Finely chopped fresh tarragon leaves or other fresh herb such as basil or dill; Finely grated zest of 1 orange; 4 oz Thinly sliced smoked salmon; coarsely shredded or torn into small pieces; 1/4 c Plus 1 tablespoon extra virgin olive oil; 1/8 ts Freshly ground black pepper; 8 oz Dried angel hair; (very thin) pasta; 2 Hard-cooked eggs; coarsely chopped, for garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Indo	Indonesian, Noodles and, Seafood	4	Servings

INGREDIENTS

8		Ripe plum tomatoes; cut into 8 pieces each
2		Shallots; finely chopped
2	tb	Drained tiny capers
2	tb	Finely chopped fresh tarragon leaves or other fresh herb such as basil or dill
		Finely grated zest of 1 orange
4	oz	Thinly sliced smoked salmon; coarsely shredded or torn into small pieces
1/4	c	Plus 1 tablespoon extra virgin olive oil
1/8	ts	Freshly ground black pepper
8	oz	Dried angel hair; (very thin) pasta
2		Hard-cooked eggs; coarsely chopped, for garnish

INSTRUCTIONS

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.
Recipe by: Copyright © 1994 by Sheila Lukins
Posted to MC-Recipe Digest V1 #963 by Marcia Bales
<Marcia.Bales@sierra.com> on Dec 24, 1997

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