If you’ve ever been on celebration of Russian New Year or you are from Japan, than for sure you know what it is “SURIMI“. The funny part is that even sometimes surimi is called as “crab sticks”, it generally contains no crab (other than a tiny amount of crab extract that is sometimes added for flavoring). Nevertheless it is still made from seafood.
Surimi called “Kanikama” was invented by Japanese company “Sugiyo Co., Ltd.” (スギヨ, Sugiyo) in 1973. The product was first introduced to the international market by the Berelson Company in 1976. In the USSR, for the first time, the production of crab sticks was established in the city of Murmansk in 1984 and became very popular.
The highest quality surimi seafood is made with genuine wild Alaska Pollock and flavored with crab, shrimp, scallops, or lobster. It is formed, cooked, and cut in a variety of portions and styles — whole legs, mini-cuts chunk meat, shreds. It’s also pre-cooked and ready-to-use which is convenient to use in any recipe calling for the flavor of shellfish.
Surimi salad is like a Herrings’ or Olivier salad, it just has to be on the festive table! But for some reason, it always disappears from the table as a last one. And it’s not that it isn’t tasty. Simply because of the ingredients used (such as corn kernels, fresh cucumbers and mayonnaise), the salad lets out juice and visually becomes not very appetizing. So – I have to come up with some new idea how to keep the tradition and improve the dish.
So, a little magic and now the surimi salad is the first to disappear from the table, which I am immensely happy about. Moreover, all the ingredients remained the same, only the appearance has changed.
– 4 fresh cucumbers
– 150 g surimi
– 5 canned pineapple slices
– 150 g canned corn kernels
– 1-2 tbsp mayonnaise
– 1 tbsp dill, finely chopped
Enjoy your meal!
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