John Myers
Surimi Salad
The perfect surimi salad recipe with a picture and simple step-by-step instructions.
- 200 g Fresh or frozen surimi
- 2 Hard boiled eggs
- 2 Pickles
- 1 Tablespoon (level) Fresh smooth parsley
- 1 tablespoon Creme fraiche Cheese
- 1 tablespoon Yogurt
- 1 tablespoon Mayonnaise
- 1 pinch Sugar
- 1 packet Salatfix
- 1 tablespoon Oil
- 1 tablespoon Vinegar or lemon juice
- Salt and pepper
- 1 small Charlotte
- The dressing: Put vinegar or lemon juice in a bowl, stir in mayonnaise, Cremefraiche yoghurt, Salatfix, sugar and oil, add salt and pepper to taste.
- Preparation: Remove the surimis from the paper and cut into slices, cut the pickle into small cubes, finely dice the Charlotte, peel the eggs and cut them into cubes. Now add everything to the marinade, season again to taste and steep in a cool place Take out of the refrigerator half an hour before consumption, so the taste comes into its own when it is not so cold. Mix well and season again and sprinkle with the chopped parsley … BON APPETITE
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