Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Surimi Salad:
2 lbs. Alaska Surimi Seafood                                            
4 oz. Celery, chopped            
4 oz. Cucumber, peeled, seeded and ?nely 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           

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


Arrange surimi seafood salad, diced tomatoes, crumbled bacon, blue cheese and sliced avocado atop a bed of chopped romaine. Dress with a vinaigrette.

Serve surimi seafood salad on endive leaves for an elegant appetizer. Garnish with chopped scallions.