Crab salad with pollock roe

Crab salad with pollock roe

A festive salad with pollock caviar is an unusual mouth-watering appetizer with the addition of crab sticks, corn and capers. The appetizer is very tender, with a bright flavoring accent of caviar and capers. It can be served for dinner or at the festive table along with croutons, bread, potato or wheat cakes. Capers in the dish can be replaced with green olives, and pollock caviar with red, cod or capelin caviar.

To prepare a delicious salad with pollock caviar or red caviar, you will need such ingredients as:

  • canned corn – 150 g;
  • salt – optionally;
  • boiled eggs – 5 pcs.;
  • Pollock roe – 45 g;
  • capers – 1 tsp;
  • crab sticks – 250 g;
  • ground black pepper;
  • mayonnaise – 100 g.


  1. Grind chilled crab sticks into small cubes. Pour the chopped product into a deep container with canned corn.
  2. Boil chicken eggs. Grind chilled eggs into small cubes. Add the ingredient to salad.
  3. Pour unsalted caviar of capelin, pollock or cod. You can also add unsalted herring caviar.
  4. Season the salad with mayonnaise to taste. You can use either purchased mayonnaise or homemade sauce. Add capers depending on the taste of mayonnaise. If the sauce is sour, it is better to add fewer capers. If the sauce is fresh – add more.
  5. Thoroughly mix the salad and  put it into salad bowls. Give the snack a quarter hour, then serve. Before serving, you can decorate the caviar salad with chopped parsley. Bon Appetit!

Salad with pollock caviar and crab sticks is an interesting version of a delicious and very tender salad for the holiday table. The appetizer is easy to prepare, very unusual and piquant. Corn gives the salad its special sweetness, and capers add piquancy and a touch of sourness. Pollock roe is a special emphasis in salad. It can be replaced with any kind of caviar. Try this salad — it will surely  win you over with its taste and incredible combination of appetizing ingredients!

Output: 1000 grams

Calories: 148.50 kcal / 100 grams, protein, fat and carbohydrates 9.52 / 8.94 / 6.67

Cooking time: 20 minutes


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