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Ingredientes
- 8 x Ripe plum tomatoes, cut into 8 pcs each
- 2 x Shallots, finely minced
- 2 Tbsp. Liquid removed tiny capers
- 2 Tbsp. Finely minced fresh tarragon leaves or possibly other fresh herb such as basil or possibly dill Finely grated zest of 1 orange
- 4 ounce Thinly sliced smoked salmon, coarsely shredded or possibly torn into small pcs
- 1/4 c. Plus 1 Tbsp. extra virgin extra virgin olive oil
- 1/8 tsp Freshly grnd black pepper
- 8 ounce Dry angel hair, (very thin) pasta
- 2 x Hard-cooked Large eggs, coarsely minced, for garnish
Direcciones
- 1. In a bowl, combine the tomatoes, shallots, and capers. Add in the tarragon, orange zest, and salmon, then the 1/4 c. extra virgin 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 in the remaining Tbsp. of oil and the pasta and cook till just tender. Drain the pasta and divide among 4 shallow pasta bowls. Top each portion proportionately with the tomato and salmon mix. Sprinkle each portion with minced egg and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 283 | 53% |
| Total Fat 31.99g | 40% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 154mg | 6% |
| Potassium 527mg | 15% |
| Total Carbs 47.47g | 13% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.5g | 3% |
| Protein 14.49g | 23% |
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