Ingredients
- Alaska Surimi Salad:
- 2 lbs. 2 lbs. Alaska Surimi Seafood
- 4 oz. 4 oz. Celery, chopped
- 4 oz. 4 oz. Cucumber, peeled, seeded and ?nely diced
- 16 oz. 16 oz. Mayonnaise
- 2 Tbsp. 2 Tbsp. Pickled ginger juice
- 1 Tbsp. 1 Tbsp. Pickled ginger, minced
- 2 Tbsp. 2 Tbsp. lemon juice
- 1 Tbsp. 1 Tbsp. Lemon zest
- 1 Tbsp. 1 Tbsp. Rice vinegar
- 1 Tbsp. 1 Tbsp. sugar
- 1/4 cup 1/4 cup Tarragon leaves, fresh
- 1 oz. 1 oz. Scallions, thinly sliced
- 2 tsp. 2 tsp. Sea salt
- 1 tsp. 1 tsp. black pepper
- Assembly:
- 8 Tbsp. 8 Tbsp. Butter
- 12 ea. 12 ea. Sandwich roll, toasted
- Tarragon leaves, fresh, to garnish
- Celery leaves, fresh,to garnish
- Lemon zest,to garnish
Servings:
Units:
Instructions
- Surimi Seafood Salad: Pull surimi seafood into 1/2 pieces along natural seams. Combine ingredients and toss. Season with salt and pepper.
- Cover and refrigerate until chilled.
- Assembly: Split sandwich roll in half, leaving an inch at each end unsliced. Butter each side. Place buttered sides down onto hot griddle
- or under broiler until golden brown. Gently pinch the roll open (like a baked potato); stuff with chilled surimi seafood salad. Garnish
- with fresh tarragon leaves, celery leaves and fresh grated lemon zest.
- ALTERNATIVE MENU IDEAS:
- LUNCH / COBB SALAD
- Arrange surimi seafood salad, diced tomatoes, crumbled bacon, blue cheese and sliced avocado atop a bed of chopped romaine. Dress with a
- vinaigrette.
- APPETIZER
- Serve surimi seafood salad on endive leaves for an elegant appetizer. Garnish with chopped scallions.
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