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Colorful Russian surimi salad

updated

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Ingredients for 4 servings:

  • 180 g rice
  • 1 pack of surimi, frozen, approx. 20 pieces
  • 1 can of corn, drained weight 285 g
  • 3 eggs
  • 1 bell pepper(s), red
  • 0.33 cucumber(s)
  • 1 small onion(s)
  • 1 clove(s) garlic
  • 2 tbsp mayonnaise
  • 2 tbsp yogurt or sour cream
  • 1 tsp vinegar
  • some dill
  • some salt and pepper
  • some lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and delicious

Set frozen surimi outside to thaw. Cook the rice and eggs and let them cool thoroughly. Chop the surimi, eggs, bell pepper, cucumber, and onion into small pieces and place them in a bowl with the rice and corn. Mix the mayonnaise, yogurt, and vinegar in a small bowl. Finely chop the garlic and dill and mix with the cream. Mix the cream well with the rice mixture and season with salt, pepper, and a little lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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