Gambaro’s shares this recipe for one of its salmon, seafood specialties.


Serves 4

  • 4 x 180g salmon portions, skin on
    Cauliflower and onion skordalia
    250g peeled potatoes
    250g cauliflower florets
    1 small brown onion, chopped
    1 litre milk
    80ml lemon juice
    Zest of 1 lemon
    1 tspn garlic minced
    200ml extra virgin olive oil
    Pickled baby beetroot
    2 bunches baby beetroot
    150ml water
    150g caster sugar
    100ml white balsamic vinegar


To make the cauliflower and onion skordalia:

Cut the potato, onion and cauliflower, pour over the milk. Bring to the boil and reduce heat to a simmer until
potato is soft. Drain into a colander. Pass potato and cauliflower mixture through a robot coupe, add the lemon juice, zest and garlic.

Whisk in the olive oil and, if mixture is too thick, add a little of the cooking liquid to get the desired consistency. Season with sea salt and pepper.

To make the pickled beetroot:

Chop the stems from the beets, leaving an inch attached. Wash the beetroot, removing any dirt that has collected around the stem. Pour the water into a saucepan and add sugar and vinegar. Stir well until dissolved. Increase the heat slightly and allow the mixture to simmer for 5 minutes.

Add the beetroots, cover the pot and allow to gently simmer until the beets have just cooked through. Remove from the heat and let them sit in the syrup until cold. Remove beetroots from syrup, strain the syrup through a fine sieve and simmer until the poaching liquid is syrupy and thick. Peel the beetroot and cut in half for presentation. Pour syrup back over the baby beetroots.

To make the salmon:

Season the fillet, drizzle with a little olive oil and sear the fish on a hot plate or barbecue flat plate, skin
side down, to get it crispy. Cook for about 3 minutes on either side.

To serve:

Place the cauliflower and onion skordalia on a warm plate, then place 5 baby beetroot halves and salmon, drizzle the beetroot syrup around the plate. Serve with a lemon wedge.