Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    ripe plum tomatoes -- cut into 8 pieces
                        each
   2                    shallots -- finely chopped
   2      tablespoons   drained tiny capers
   2      tablespoons   finely chopped fresh tarragon
                        leaves or other fresh herb such as basil
                        OR dill
                        finely grated zest of 1 orange
   4      ounces        thinly sliced smoked salmon -- coarsely
                        shredded or torn into small pieces
     1/4  cup           plus 1 tablespoon extra virgin olive oil
     1/8  teaspoon      freshly ground black pepper
   8      ounces        dried angel hair -- (very thin) pasta
   2                    hard-cooked eggs -- coarsely chopped
                        for garnish

Preparation:

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.