Surimi pasta salad is the dish that nobody highlights at their dinner parties but everyone ends up making. Judged as too ordinary, too ‘supermarket-style’. In reality, it’s one of the best ‘fridge-clearing’ recipes there is — provided you don’t rush it.
In the bowl, the cooled pasta shines slightly, coated in a creamy pearl-colored sauce. Pale pink surimi slices are nestled between sun-yellow corn kernels. A discreet scent rises gently as you mix — slightly briny, fresh, with that milky background of crème fraîche. Under the spoon, the texture is dense but not heavy: it glides, gripping just enough.
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