Sgambaro's Signature Recipes

Sgambaro’s Smoked Salmon – Lox and Zucchini Salad With Cucumber Dressing
Serves 2 people

SALAD

INGREDIENTS

  • 1 pkg Sgambaro’s smoked salmon Lox 170-gram package
  • 1 large carrot (outer peels not to be used for salad)
  • 1  or 2  zucchini

DIRECTIONS

  • Save 1 or 2 slices of the Lox for garnishing the top of the salad, julienne the rest of the Lox and place into large mixing bowl.
  • With a potato peeler pull ribbons from carrot and the outer part of the zucchini (green skin). Avoid using the seedy inner part of the zucchini core.
  • Add desired amount of dressing to create your salad, mix well and add salt and Freshly milled Black pepper to taste
  • Place in a open faced bowl
  • Top with one or 2 slices of the Lox you set aside

Optional: Garnish with lemon wedge and pea shoots

 

Dressing

INGREDIENTS

  • 3oz olive oil
  • 6oz mayonnaise – homemade or store bought
  • 3oz white balsamic
  • 1 cucumber
  • Approx. 2oz of each Fresh Parsley, basil, cilantro
  • 2oz Green onions
  • Small Yellow onion
  • Half teaspoon of curry powder
  • Pinch of sea salt & chilli flakes                                                                                                                                                                

DIRECTIONS

  • In a food processor combine all ingredients except mayonnaise and blend to a fine mince.                          
  • Then fold the cucumber mix into the mayonnaise, then finish with a whisk mixing it well.

 

With Thanks, Recipe contributed by:

Chef: Lino Oliviera of Sabor

 

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.