Avocado-Cod/Surimi Salad

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My son-in-law, Alex makes a delicious, cold seafood salad using imitation crab (made from pollock), also known as surimi, that is certified kosher, and creamy avocados. I love this appetizer, but cannot find kosher surimi in my area. Having two perfectly ripe avocados, just waiting to be used, in my refrigerator, I decided to try the recipe using firm, frozen cod filets that I gently steamed in the microwave. The resulting consistency is not as al dente as the one using crab-like surimi, but is very tasty. I added chopped hard-boiled egg, which Alex does not. Neither he, nor Jessica, like eggs very much in general. Either way, surimi or cod, I was happy with the results.

Avocado-Cod/Surimi Salad

• 1 lb. frozen cod filets, defrosted, or 1 lb. crab surimi
• 1/2 English cucumber, peeled, seeded, and chopped into small dice
• 2 Tbsp. finely chopped onion or shallot
• 2 ripe avocados, cubed
• 3/4 cup Hellman’s mayonnaise
• 1 Tbsp. sesame oil
• 2 tsp. soy sauce
• 1 Tbsp. Sriracha or Sambal Olek hot sauce
• 2 hard-boiled eggs, chopped
• 1 Tbsp. honey

Place cod, if using, in a single layer in a glass dish, cover, and microwave on high about 6 minutes. Drain off liquid and cool. With your hands, separate fish into large flaky chunks.

Combine and toss together the rest of the ingredients and carefully stir in fish.

If using surimi, just combine with remainder of the ingredients.

Chill for at least an hour before serving.

Serve as a dip to be spooned onto crackers or firm chips, or scoop into lettuce cups and garnish for an appetizer.

Serves 8 to 10 as an appetizer dish.