Pollock Roe Potato Crisp Salad
Potato slices are baked or pan-fried until golden and crisp, then topped with briny salted pollock roe for salt and umami in each bite. Greek yogurt mixed with mayonnaise creates a creamy base that softens the roe's intense seasoning. Romaine and cucumber provide fresh crunch contrasting with the crispy potato and popping roe granules. Lemon juice cuts through the richness, and shredded roasted seaweed deepens the seafood aroma - making this as enjoyable as a drinking snack as it is a side dish.
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Instructions
- 1
Slice potatoes thinly, soak in cold water for 5 minutes, then dry well.
- 2
Pan-cook potatoes in a single layer until crisp like chips.
- 3
Remove the roe skin and mix with yogurt, mayo, and lemon juice.
- 4
Chop romaine and cucumber and place in a large bowl.
- 5
Toss greens with dressing first, then top with potato crisps.
- 6
Finish with seaweed flakes and pepper, then serve immediately.
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