Pollock Roe Potato Crisp Salad

Slice 250 g potatoes as thinly as possible, then soak them in cold water for 5 minutes to draw out excess starch.

Drain well and press between towels until the surfaces feel dry, so they crisp instead of steaming.

Preheat a pan over medium heat and spread the potato slices in a single layer without overlap.

Turn them when the edges turn golden, then cook until both sides feel firm and crisp like chips.

Split 50 g myeongran and scrape out only the roe, leaving the membrane behind.

Mix it evenly with 3 tablespoons Greek yogurt, 1 tablespoon mayonnaise, and 1 teaspoon lemon juice until creamy but still slightly textured.

Dry 90 g romaine well and cut it into bite-size pieces, then slice 70 g cucumber thinly.

Shake off any remaining moisture because wet vegetables will loosen the dressing and soften the potato crisps quickly.

Place the romaine and cucumber in a large bowl and lightly toss them with the myeongran dressing first.

Use tongs to lift and fold the vegetables rather than pressing them, so the greens stay crisp.

Just before serving, place the crisp potatoes over the dressed vegetables and sprinkle with 2 tablespoons shredded roasted seaweed and 1/4 teaspoon black pepper. Serve immediately, before the potatoes absorb moisture and lose crunch.