1. Basil Pasta with Salmon Lox and Caviar

Basil Pasta with Salmon Lox and Caviar

Lightly brine-cured salmon eggs—which the Japanese call “ikura” and often use in sushi rolls—make a light, luscious companion to the silky lox in this pasta dish and add loads of healthful omega-3s. Adapted from a recipe by Grace Parisi for Food & Wine.

Basil Pasta with Salmon Lox and Caviar

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes


  • 2 ounces (1/2 cup) Vital Choice nova lox slices, cut into 1/2-inch ribbons
  • 4 ounces Vital Choice wild salmon caviar (ikura)
  • 1 tablespoon organic Vital Choice extra virgin olive oil
  • 1/2 pound tagliarini or fettuccine pasta
  • 1 tablespoon butter (unsalted)
  • 1 shallot (green onion), minced
  • 1/4 cup plus 2 tablespoons crème fraîche or light sour cream
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon chopped basil
  • Organic coarse ground black pepper and sea salt, to taste


  1. Bring a large pot of water to a boil with a large pinch of salt. Add the pasta and cook until al dente. Drain the pasta into a collander or sieve, reserving about 1/2 cup of the cooking water. Rinse the pasta very quickly with cold running water and set aside.
  2. Melt the butter in a large, deep skillet over moderate heat. When the foam subsides, add the olive oil and minced shallot and cook over moderately low heat for 2 minutes, stirring.
  3. Add the crème fraîche, parsley and basil. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well.
  4. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems dry. Remove from heat.
  5. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
Serves: Serves 4