Seafood Rolls (served Cold Or Hot) Recipe
Seafood salad consisting of pollack, haddock and lobster claw, shallot, celery, kewpie mayo and lemon served on split top brioche rolls topped with fried shallots and served with side winders
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Ingredients
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Seafood Salad
Method
Preparation
Cook the Seafood
In a pot of boiling salted water, add pollack and haddock fillets. Cook for about 5-7 minutes until the fish is opaque and flakes easily. Remove and let cool.
Prepare the Seafood Salad
In a large bowl, flake the cooled pollack and haddock into small pieces. Add the shredded lobster claws, finely chopped shallot, and celery. Mix well.
Add Dressing
In a separate bowl, combine Kewpie mayo, lemon juice, salt, and pepper. Stir until smooth and then fold into the seafood mixture until evenly coated.
Assemble the Rolls
Slice the brioche rolls open and fill each with the seafood salad. Top with fried shallots for added crunch.
Serve
Serve immediately, or chill in the refrigerator for an hour for a cold option. Enjoy with side winders.