Alaska Seafood Home
Alaska Surimi Seafood Roll

Serves: 12
Surimi Seafood Salad:
Alaska Surimi Seafood
Celery, chopped
Cucumber, peeled, seeded and finely diced
Mayonnaise
Pickled ginger juice
Pickled ginger, minced
Lemon juice
Lemon zest
Rice vinegar
Sugar
Tarragon leaves, fresh
Scallions, thinly sliced
Sea salt
Black pepper

Assembly:
Butter
Sandwich roll, toasted
Tarragon leaves, fresh
Celery leaves, fresh
Lemon zest

2 lbs.
4 oz.
4 oz.
16 oz.
2 Tbsp.
1 Tbsp.
2 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
¼ cup
1 oz.
2 tsp.
1 tsp.


8 Tbsp.
12 ea.
to garnish
to garnish
to garnish
Surimi Seafood Salad:
Pull surimi seafood into ½" 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.

Downloadable Recipe: