New recipe book launched to celebrate the best of Alaska's seafood

Beautifully illustrated, the book is the culmination of collaboratio between the ASMI and the college, and features the recipes of 15 WKC students who made it to the final of a competition aimed at producing inspirational dishes using wild Alaska salmon and wild Alaska Pacific cod. The book includes the competition's winning recipe from Daniel Smith, which was wild Alaska salmon with pea mousse, dill mayonnaise and quail eggs, as well as five additional recipes from WKC chef lecturers José Souto and Norman Fu that show the diversity of the seafood. Souto, who has seen at first hand the pure waters of Alaska and the sustainable fisheries management within the state in North America, said the college had forged close links with the ASMI over the years and that Alaskan fish and seafood was a key ingredient in the teaching of students about sustainability. Canapés inspired by the dishes in the book were served to an appreciative audience. These included: Yuzu Koshyo glazed Alaska king crab on avocado Wild Alaska salmon gravadlax with Alaska king crab lemon cream, mango and citrus dressing Wild Alaska salmon tartare on melba toast with dill, grain mustard dressing Pancetta wrapped wild Alaska salmon with an orange butter sauce Sous vide wild Alaska salmon on buttered baby Leeks with a green pea mousse Wild Pacific cod on chorizo and puy lentils with sun dried tomato and chorizo oil Cured and seared wild Alaska salmon with seaweed salad and citrus soya sauce dressing White miso Alaska black cod on Thai salad Grilled wild Alaska Pacific pollock glazed with a cheesy Welsh rarebit mix Wild Alaska Pacific cod filled with wild Alaska salmon mousse and spinach with a creamy caper and cheese sauce • For further information about the recipes or to obtain a copy of the book, contact recipes@alaskaseafood.org or call 0207 389 9404