Here you can download Lox Sashimi Recipe By Sgambaros Signature Seafoods Inc. book free online – from Lox Sashimi Recipe By Sgambaros Signature Seafoods Inc. book; Serves 2 people
.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
Lox Sashimi Recipe By Sgambaros Signature Seafoods Inc.
INSTRUCTIONS:
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.
Please 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