Pollock Roe Potato Crisp Salad
Quick answer
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.
What makes this special
- Pollock Roe Potato Crisp Salad pairs homemade chips with briny salted roe and Greek yogurt.
- Thinly sliced potato pan-fried into homemade chips forms the structural base
- Pollock roe membrane removed and folded into Greek yogurt to mellow its intense saltiness
Key ingredients
Core cooking flow
- 1 Slice 250 g potatoes as thinly as possible, then soak them in cold water for...
- 2 Preheat a pan over medium heat and spread the potato slices in a single layer without overlap.
- 3 Split 50 g myeongran and scrape out only the roe, leaving the membrane behind.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Prep
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.
- 4Prep
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.
- 5Step
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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