Smoked Wild Alaska Pollock and Beetroot Coleslaw Ciabatta
Smoked Wild Alaska Pollock and beetroot coleslaw on ciabatta—grilled to perfection for a delicious, healthy seafood treat.
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Cooking tools:
- Grill
- Grill pan
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Kitchen shears
- Spatula
- Plate
Ingredients
- 350g (12oz) frozen fillets smoked wild Alaska pollock
- 100g (4oz) fresh beetroot, grated
- 1 carrot, grated
- 100g (4oz) white cabbage, finely shredded
- 2 tsp horseradish sauce
- 4 tbsp Greek style natural yoghurt or crème fraiche
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 ciabatta loaf
- Fresh chives, snipped
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