Simple Surimi and Medlar Salad

Simple Surimi and Medlar Salad
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 2 cups
    (500 mL)


  • 1/2 lb
    (225 g)

    crab-flavoured pollock (surimi)

  • 8

    medlars, seeded and quartered

  • 3 Tbsp.
    (45 mL)

    white balsamic vinegar

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • Salt and pepper to taste


Arrange arugula, pollock and medlars in four salad plates.

Drizzle with balsamic vinegar and olive oil. Season with salt and pepper, and serve.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007