with Thousand island dressing, baked tomatoes, flatbread and coleslaw.


400 g Surimi

Thousand island dressing
– 60 g mayo (preferably homemade)
– 40 g 38% sour cream
– 30 g tomato compote
– 50 g red pepper fruit cut into very fine cubes 4×4 mm
– 20 g gherkins (or pickled cucumber) in small cubes 2×2 mm
– 1/2 lemon, both juice and peel
– 10 g apple cider vinegar
– 5 g sugar
– 10 g sriracha sauce

1- the whole thing is turned together, possibly seasoned with salt and pepper.

Baked tomatoes
– 4 tomatoes divided into 8 boats, put on baking paper with the skin down, lightly sprinkle with salt and sugar.
Bake at 90 degrees for 3 hours.

Served with flat bread or nan bread which has been fried in butter on the pan.


Cut the coleslaw lengthwise, place it in a wide strip lengthwise in a large plate, cut the surimi into mouth-sized pieces
and flip it together with the Thousand island dressing, now place the surimi on top of the salad, garnish with the
baked tomatoes, flatten the bread and possibly coriander.