Game-Day Game-Changer: Alaska Seafood Surimi Roll


Alaska Seafood Surimi Roll
Serves 12

A spin on the classic lobster roll featuring a grilled sandwich roll piled high with Alaska Surimi seafood salad.  Luxury flavor, priced for a crowd. 

Photo Credit: Alaska Seafood Marketing Institute
(please email bertramw@schied.com for high resolution image)
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 Sandwich rolls, toasted
Fresh tarragon leaves, to garnish
Fresh celery leaves, to garnish
Lemon zest, to garnish

For the 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.