Posts Tagged ‘Fish Pie’

There is a story behind this recipe!

Sometime late summer of 2016  Mag Kirwan of  Goatsbridge asked if I would submit a recipe for a cookbook she was compiling in aid of Hospice Africa Uganda. I immediately said ‘yes’…. thinking of some of the nice fish recipes I have.  Then, of course, all hell broke out!

Alfie went and had the heart attack.  Fish recipe was not top of my list of priorities as you can imagine.

Denise over at Goatsbridge sent me an email at some point to remind me.  I went yeah, yeah, yeah… I’ll get that done.

Forgot about it again.  To make a long story short, by the time I got around to submitting my Fish Pie recipe, they already had one.  Plan B, I’ll send my kedgeree recipe… yes, you guessed it, they had one!  Now panic was setting in.  I just didn’t have time to work on something new.

Then I remembered this recipe for smoked trout, or smoked salmon, pate that my Aunt Eileen had given me many years ago.  I didn’t even have time to make it and take a photo to go with the recipe, but at least I did fulfil my promise.

Last summer (2017) one of our AirBnB guests was looking through the Fishwives cookbook, and declared that I was a ‘published author’.  Now that may be a bit of a stretch of the imagination…. but I did take brief pleasure from the accolade.  And as an aside the Fishwives cookbook went on to win the Best Fish & Seafood Book at the World Gourmand Awards last year.

So here’s the recipe.

Goatsbridge Trout Pate


  • 4 oz/100 g smoked trout
  • 2 – 3 oz/60 g soft butter
  • 1/4 tsp. chopped dill
  • 1/2 tsp. lemon juice
  • 1/2 clove garlic crushed.
  • Freshly ground black pepper


Put all the ingredients in a food processor and whizz!  How easy is that???

Enjoy 🙂


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I cannot believe I’ve never shared this recipe on here.  I originally shared the recipe over on the Discover Ireland blog in November 2012, but here’s your chance to enjoy it too!  It is delicious.

No two ways about it, we love fish in this house!

I suppose that is not really that surprising especially when you think Alfie has spent most of his life at sea as a commercial diver… so fish is important to him.

When we moved to the Midlands, our list of priorities did not include sourcing fresh fish!

However, it wasn’t long before we realised it is virtually impossible to source fresh fish here.  Yes, you can buy a limited selection in supermarkets – but I don’t believe that fish is quite fresh.  

Our way to satisfy our longing for fresh fish was to purchase a little in-car travel fridge and everytime we go near the coast to stock up!  Our favourite destination for fresh fish is Ali’s in Barna.  Barna is so beautiful this is not really a hardship!


Barna Pier

Combine this view with the nicest Fish Shop ever!  If you are in Barna you must stop by and say hi to Connie who works there…. she really looks after her customers!

Ali's Fish Shop, Barna


We love any type of fish and a special treat of some tuna or swordfish for the bbq.

A mid-week favourite dish here is Fish Pie which I’ve adapted from the Essential Seafood Book 

The original recipe calls for white fish fillets, like ling or hake, but I use a seafood chowder mix which can contain pieces of smoked fish, prawns, salmon, white fish, or sometimes just opt for a mix of whatever fish is on ‘special’  it doesn’t matter, it is all lovely.

Be warned you use quite a few saucepans!  However, there is a silver-lining…. all the wash up is done before you sit down to dinner!! 🙂  And it truly is worth the effort involved.

As I said I’ve changed it a little bit from the original recipe!  We are so lucky here in North Tipperary – while we can’t get fresh fish handily – we do have access to the freshest raw milk  – we swap with our neighbours – we give them eggs they give us milk and we are lucky enough to have Mossfield Organic Cheese within driving distance, so rather than use cheddar I use Mossfield Gouda…. delicious!  

I now grow dill especially to have for this dish.

Fish Pie

Fish Pie (Serves 4)


  • 500 g potatoes
  • 60 ml milk or cream
  • 1 egg, lightly beaten
  • 60 g butter
  • 60 g Mossfield Cheese
  • 800 g Chowder Mix
  • 375 ml Milk
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablesp plain flour
  • 2 tablesp lemon juice
  • 2 teasp lemon rind
  • 1 tablesp chopped fresh dill
  •  Salt and Pepper


Preheat oven to 180 deg C/350 deg F/Gas 4.  Cook potatoes and mash well with the milk or cream, egg, half the butter and half the cheese.

Put the fish in a shallow pan and cover with milk.  Bring to the boil, then simmer for 2 – 3 minutes.  Drain the fish, reserving the milk and set aside.

Melt the remaining butter in a pan and cook onion and garlic over medium heat for 2 minutes.  Stir in the flour and cook for 1 minute.  Remove from heat and gradually add in the reserved milk.  Return to heat and stir constantly until the sauce boils and thickens.  Reduce the heat and simmer for 2 minutes.  Add the lemon juice, lemon rind, dill and salt and pepper to taste.

Put fish in 1.5 litre ovenproof dish, and gently mix in the sauce.  Spoon the mashed potato on top and sprinkle with remaining cheese.  Bake for 35 minutes until golden.  

Serve with some fresh peas or beans from the garden.



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