Sgambaro's Signature Recipes

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.