Try this amazing recipe for an inspired brunch, snack or lunch. The flavours work so well together – and it’s so healthy too. Serves 4 Preparation time: 15 minutes Cooking time: 15 minutes 350g (12oz) smoked wild Alaska pollock fillet 100g (4oz) fresh beetroot, grated 1 carrot, grated 100g (4oz) white cabbage, finely shredded 2 tsp horseradish sauce 4 tbsp Greek style natural yogurt or crème fraiche Freshly ground black pepper 2 tbsp olive oil 1 ciabatta loaf Fresh chives, snipped
• Preheat a medium grill. Arrange the frozen pollock fillets on the grill rack and cook them for 12-15 minutes, turning once. When cooked, then flesh will be opaque and should flake easily • Whilst the fish is cooking, make the coleslaw by mixing together the beetroot, carrot, cabbage, horseradish sauce and yogurt or crème fraiche. Season with black pepper • Heat a char-grill pan – or just use the grill when the fish has finished cooking. Split the ciabatta loaf in half horizontally, then cut each piece in two. Sprinkle olive oil over the cut surfaces, then char-grill or grill until lightly browned • Pile some coleslaw on top of each piece of ciabatta, then break pieces of the smoked pollock on top. Serve at once, sprinkled with snipped fresh chives and a little more ground black pepper Cook’s tip: It’s unlikely that you’ll need to use any extra salt as the smoked pollock will add a salty flavour. Recipe from the Alaska Seafood Marketing Institute.