The return of the Scotch Egg

2011 will see the comeback of the Scotch Egg. According to predictions, this traditional British snack will be amongst this year's tastes and trends experiencing huge soars in popularity.

The Scotch Egg will increasingly find its way into shops and onto pub and restaurant menus across the country in evermore innovative forms.

Try your hand at these Sustainable Wild Alaska Salmon Scotch Eggs. These impressive lunchtime bites are easy to make and just bursting with flavour. Simply blend fillets of Wild Alaska Salmon with fresh herbs and lemon to a smooth paste and wrap around freshly boiled eggs. Coat the eggs twice in zesty lemon and paprika breadcrumbs, and fry until golden brown. Serve hot or cold with plenty of creamy tartare sauce.

Alaska salmon are wild, sustainable and very tasty. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils.

For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska's long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved.

For more information on wild Alaska Seafood, please visit: alaskaseafood.org.uk