Add a new twist to potted prawns with the addition of wild Alaska pollock. Serve with brown bread and butter or toasted granary bread for a delicious starter or snack. Serves 4 225g (8oz) fillets wild Alaska pollock, thawed if frozen 2 spring onions, very finely chopped 2 tbsp fresh parsley, chopped 2 tsp lemon juice 225g (8oz) small cooked peeled prawns, thawed if frozen 50g (2oz) fresh white breadcrumbs Freshly ground black pepper 100g (4oz) butter, melted Brown bread and butter or toast, to serve
• Put the fish fillets into a frying pan and cover with water. Heat and simmer gently for six to eight minutes, or until the fish is opaque and the flesh flakes easily when tested with a fork. Drain thoroughly, discarding the cooking liquid. Cool, and flake with a fork • Mix the flaked fish with the spring onions, parsley, lemon juice, prawns and breadcrumbs. Season with black pepper. Add most of the melted butter, stir well, and transfer the mixture to four ramekin dishes or one large pot. Pour the reserved butter over the surface. Chill until ready to serve • Enjoy with brown bread and butter or toast triangles Cook’s tip: Swap the pollock for Alaska salmon, halibut or Pacific cod for a different taste. Recipe from the Alaska Seafood Marketing Institute.