ALASKA SURIMI SEAFOOD ROLL

ALASKA SURIMI SEAFOOD ROLL 
Serves 12

Photo Credit: Alaska Seafood Marketing Institue (high res available)

A spin on the classic New England Lobster Roll using Alaska Surimi Seafood in place of lobster, on a grilled sandwich roll for an affordable menu solution.


INGREDIENTS

Surimi Seafood Salad
2 lbs. Alaska Surimi Seafood                                                
4 oz. Celery, chopped                                                            
4 oz. Cucumber, peeled, seeded and finely diced            
16 oz. Mayonnaise                                                                        
2 Tbsp. Pickled ginger juice                                                            
1 Tbsp. Pickled ginger, minced                                    
2 Tbsp. Lemon juice                                                                        
1 Tbsp. Lemon zest                                                            
1 Tbsp. Rice vinegar                                                                        
1 Tbsp. Sugar                                                                                    
1/4 cup Tarragon leaves, fresh                        
1 oz. Scallions, thinly sliced                                    
2 tsp. Sea salt                                                                        
1 tsp. Black pepper                                                

Assembly
8 Tbsp. Butter                                                                                    
12 ea. Sandwich roll, toasted                                                
Tarragon leaves, fresh, to garnish                                    
Celery leaves, fresh, to garnish
Lemon zest, to garnish


DIRECTIONS

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.