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Smoked Salmon, Leek and Lemon Thyme Pasta

We love lox, and our sustainably harvested Sockeye Salmon is the perfect species for preparing this treat.

Our lox is cured in salt brine, gently cold-smoked over pure, natural alderwood, thin-sliced, then immediately vacuum-packaged and flash frozen.

People praise its buttery flavor and silky texture. And we use considerably less salt than most alternatives: only 300 mg per 2 oz serving, versus 600‒900 mg in many national brands.

Smoked Salmon, Leek and Lemon Thyme Pasta
Adapted from a recipe by Kate Murdoch in Simply Food, November 2007.

Prep time 5 minutes; cook time 15 minutes.
Serves 4

8 ounces Nova Lox slices, torn into large pieces
1 leek, thinly sliced
2 teaspoons lemon thyme leaves
1½ Tbsps salted capers, rinsed and drained
1/4 cup sour cream
1 lb penne
Organic extra virgin olive or macadamia nut oil

  • Cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente.
  • Meanwhile, heat a little olive oil or macadamia nut oil in a small frying pan over high heat. Add capers and cook for 2-3 minutes or until crisp and golden brown. Remove from heat, keeping remaining oil in pan.
  • Reduce heat to medium, add leek and cook for 4-5 minutes, stirring regularly to prevent it from browning. Add lemon thyme, cook for a further minute and remove from heat.
  • Drain penne and return to the pan. Stir through leek mixture, smoked salmon, salt, pepper, and sour cream. Serve topped with capers and a few sprigs of thyme.

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