| Ingredients: 8 Ripe plum tomatoes, cut into 8 pieces each 2 Shallots, finely chopped 2 Tablespoon(s) Drained tiny capers 2 Tablespoon(s) Finely chopped fresh tarragon leaves or other fresh herb such as basil or Dill Finely grated zest of 1 Orange 4 Ounce(s) Thinly sliced smoked salmon coarsely shredded or torn into small pieces 1/4 Cup(s) Plus 1 tablespoon extra Virgin olive oil 1/8 Teaspoon(s) Freshly ground black pepper 8 Ounce(s) Dried angel hair, very thin pasta 2 Hard-cooked eggs, coarsely chopped for garnish |
Directions:
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. 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 Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 502 Calories From Fat: 50 Total Fat: 5.6g Cholesterol: 112.6mg Sodium: 633.5mg Potassium: 1042.2mg Carbohydrates: 85.5g Fiber: 10g Sugar: 18.6g Protein: 21.9g |