Pollock Roe and Potato Salad
[Mood & Cook #.31] Potato Series Part 1: The Comforting
Is your stomach feeling a bit overwhelmed by spicy food? Take a moment to rest. This salad, made with soft potatoes, won’t cause any discomfort, no matter how much you eat! The savory pollock roe adds a delightful flavor that makes you want to keep reaching for more.
Main Ingredients- 3 medium potatoes
- 2 strings of pollock roe (mentaiko)
- 1/2 cucumber
- 1/2 pinch of salt
Potato Seasoning (Optional)- 1 Tbsp butter
- 1 Tbsp mayonnaise
- 2 Tbsp plain yogurt
- 1/2 pinch of salt
- 1 Tbsp butter
- 1 Tbsp mayonnaise
- 2 Tbsp plain yogurt
- 1/2 pinch of salt
Cooking Instructions
Step 1
Cut the cucumber in half lengthwise, then scoop out the seeds. Thinly slice the cucumber into half-moon shapes. Sprinkle with 1/2 pinch of salt and let it sit for 5-10 minutes to draw out moisture. Squeeze out any excess water firmly with your hands. This step is crucial for preventing a watery salad and maintaining a good texture.
Step 2
Carefully remove the outer membrane from the pollock roe using the back of a knife. Gently scoop out the roe from inside. Discard the membrane as it can affect the texture. Prepare the roe for mixing.
Step 3
Wash the potatoes thoroughly, leaving the skin on. Place them in a pot with water and boil until very tender, about 20-25 minutes. While they are still hot, drain them, peel off the skins, and mash them. Allowing the mashed potatoes to cool slightly will help achieve the perfect salad consistency.
Step 4
In the mashed potatoes, add the optional potato seasoning ingredients: butter, mayonnaise, plain yogurt, and 1/2 pinch of salt (if not using potato seasoning, add salt to taste). Mix gently until smooth. Combine the seasoned mashed potatoes with the squeezed cucumber and the prepared pollock roe. Gently fold everything together until well combined. Your delicious Pollock Roe and Potato Salad is ready to serve!
