Holiday Recipe Guide 2009

Todd Baliman, Kimball, NE

1¼ C imitation seafood chunks

T mayonnaise

2 T sour cream

1 T minced green onion

1 T finely diced sweet pickle

2 T finely diced celery

1½ tsp minced tarragon

½ tsp finely grated lemon zest

Kosher salt and freshly ground black pepper

1 T unsalted butter, at room temperature

Eight 2-inch round soft dinner rolls, split

In a medium bowl, mix the seafood with the mayonnaise, sour cream, green onion, pickle, celery, tarragon and lemon zest. Season with salt and pepper and refrigerate until ready to use.

Lightly butter the cut side of each roll. Heat a large skillet over moderate heat. Toast the rolls in the skillet, cut side down, until lightly golden, about 1 minute. Transfer the rolls to a work surface. Spoon about 3 tablespoons of the lobster salad on the bottom half of each roll. Close the sliders and serve.

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