Alaska Surimi Seafood Roll
Serves: 12 |
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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 |
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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. |
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