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

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.