| 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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