Sgambaro’s Smoked Salmon Lox & Zucchini Salad
It's Sgambaro’s 25th anniversary of serving there premium cold smoked salmon to Albertans.
To mark the occasion they are donation $1.00 from every package of salmon sold to the Wake a Wish foundations.
1 pkg Sgambaro’s smoked
salmon Lox 170g
1 large carrot
(outer peels not to
be used for salad)
1 or 2 zucchini
3oz olive oil
homemade or store
3oz white balsamic
Aprox 2oz of each
2oz Green onions
1 Small Yellow onion
1/2 tsp curry powder
Pinch of sea salt & chilli flakes
- 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.
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
With Thanks, Recipe contributed by:
Chef: Lino Oliviera of Sabor.