Pollock Roe and Potato Salad
July Seasonal Delight: Refreshing and Savory Pollock Roe Potato Salad
Introducing the ‘Pollock Roe Potato Salad,’ made with July’s seasonal potatoes – a dish that’s perfect for those times when your appetite wanes. This recipe is truly one of my top 3 potato dishes ever; it disappears so quickly! We use low-sodium pollack roe, so there’s absolutely no fishy odor. The crisp raw onion, creamy potatoes, and rich mayonnaise create a heavenly combination that will have you hooked from the first bite. It’s so satisfying that even on its own, it can serve as a filling meal for those on a diet. It’s wonderfully versatile, making a great side dish for rice, an appetizer for drinks, or a simple snack. Let me share this easy and delicious Pollock Roe Potato Salad recipe with you!
Main Ingredients- 1 medium potato
- 1/2 red onion
- 1/3 cucumber
- 1 low-sodium pollack roe (about 40-50g)
- 1 Tbsp cooking wine (like Mirin)
Pollock Roe Mayo Sauce- 3 Tbsp mayonnaise
- 1 Tbsp pollack roe pulp (about 20-25g)
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- Pinch of black sesame seeds
- Pinch of salt
Cucumber Pickling- Pinch of salt
- 0.5 Tbsp sugar
- 1 Tbsp vinegar
- 3 Tbsp mayonnaise
- 1 Tbsp pollack roe pulp (about 20-25g)
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- Pinch of black sesame seeds
- Pinch of salt
Cucumber Pickling- Pinch of salt
- 0.5 Tbsp sugar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Wash the potatoes thoroughly and peel them. Also, prepare the red onion, cucumber, and pollack roe.
Step 2
Dice the potatoes into uniform cubes, about 1.5cm in size, and place them in a pot. Add enough water to cover the potatoes, along with a pinch of salt (about 1/4 tsp) for seasoning. Bring to a boil over high heat and cook for about 5 minutes, or until the potatoes are tender. They are ready when a fork or skewer easily pierces them.
Step 3
Since the red onion will be eaten raw for a crisp texture and fresh flavor, slice it thinly. If you’re concerned about its pungency, you can soak the slices in cold water for about 5 minutes, then drain well before use.
Step 4
Slice the cucumber into pieces similar in size to the potatoes. Place the sliced cucumber in a bowl, add a pinch of salt, 0.5 Tbsp sugar, and 1 Tbsp vinegar. Gently mix and massage the ingredients together. Let it sit for about 10 minutes to pickle. Then, firmly squeeze out all the excess water by hand before using. This pickling step removes excess moisture, preventing the salad from becoming watery.
Step 5
For the low-sodium pollack roe, gently scrape out the roe pulp using the back of a knife. (Discard the membrane.) In a small bowl, combine the scraped pollack roe pulp, 3 Tbsp mayonnaise, 1 Tbsp sugar, and 1 Tbsp lemon juice. Mix well until the sugar is completely dissolved, which will create a smoother sauce. Finally, add a tiny pinch of salt, considering the saltiness of the pollack roe, and sprinkle in some black sesame seeds for added nuttiness. This completes the pollack roe mayo sauce.
Step 6
In a large bowl, combine the drained cucumber and the cooked potatoes. Spoon the prepared pollack roe mayo sauce generously over the potatoes and cucumber.
Step 7
Using a spoon or spatula, gently fold all the ingredients together until well combined with the sauce. Be careful not to mash the potatoes; gentle mixing is key! And just like that, your delicious Pollock Roe Potato Salad is ready!
Step 8
Serve the finished Pollock Roe Potato Salad attractively on a plate. For a fresh touch, I laid down a bed of thinly sliced red onion at the bottom of the plate before adding the salad. Finally, I garnished it with two leaves of ‘Bang-a’ leaf, a Korean herb that I grow myself. This herb is easy to cultivate and has a wonderful aromatic flavor when eaten fresh, making it great for salads and other dishes.
