Brazilian recipe
Seafood Stick Salad with Golf Sauce
This refreshing salad combines cooked vegetables and seafood sticks, finished with the classic golf sauce, making it a light and practical meal option.
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Ingredients
1 medium carrot
100 g green beans
6 florets of cauliflower
10 units canned asparagus
8 processed fish cake sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
100 g green beans
6 florets of cauliflower
10 units canned asparagus
8 processed fish cake sticks (surimi)
3 tablespoons light mayonnaise
1/2 tablespoon ketchup
Lemon juice to taste
Where to find ingredients
Vegetables, canned asparagus, and processed fish cake sticks can be found in the produce and seafood sections of most supermarkets. Mayonnaise and ketchup are available in most grocery stores.
Preparation method
- Thaw the processed fish cake sticks and cut them into smaller pieces
- Chop the carrot, green beans, and cauliflower into uniform sizes
- Steam or boil these vegetables until tender but still firm
- In a small bowl, mix the mayonnaise, ketchup, and lemon juice until a homogeneous cream is obtained for the golf sauce
- Arrange the processed fish cake pieces in the center of a serving dish
- Distribute the cooked vegetables and asparagus around the fish cakes
- Serve the salad with the prepared golf sauce
Observations
A versatile recipe that balances the texture of the vegetables with the distinctive flavor of the creamy sauce. Ideal as an appetizer or side dish, offering a beautiful presentation and a straightforward preparation.
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