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Sgambaro's Signature Recipes

Looking for something delicious? Edmonton-based Sgambaro's Signature Seafoods is on a mission to give people a chance to experience the art of good eating. Sgambaro's is certain you will find something to delight your palate.

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CLICK TO PRINT RECIPE

Chef Sgambaro's Lox Sashimi

Enjoy this deliciously easy to make sophisticated appetizer - great for special occasions and get togethers.

INGREDIENTS:

  • .170 GRAM PACKAGE OF SGAMBARO’S ATLANTIC COLD SMOKED SALMON
  • 4 tbsp low-sodium Soya Sauce, such as Kikkoman’s
  • Wasabi – preferably powder, but pre-mixed wasabi paste sold in the tube will work as well
  • 2oz finely diced red onion
  • Small bunch of fresh chives, diced
  • Pickled ginger, for garnish
  • Fresh milled black pepper, to taste

DIRECTIONS:

  • Take the smoked salmon out of the package, and let stand at room temperature for at least 30 minutes.
  • If using wasabi powder, mix with water as per the package directions, prepare and set aside.
  • Place 2 tbsp soya sauce on your serving plate and spread to cover the base of the plate using a circular tilting motion, being careful not to touch the rim of the plate.
  • Arrange the lox evenly amongst the plate spreading it out in the centre to create a circle.
  • Drizzle more soya sauce on top according to your taste, and sprinkle with red onion and chives.
  • Garnish edge of plate with a dollop of wasbi and a nice pinch of pickled ginger.
  • Finish with freshly milled black pepper to taste

TIP:

It is important that the lox is room temperature for serving, so be sure to take the lox package out of refrigerator at least 30 minutes prior to plating.

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