Warm Chilli Seafood Salad

From: Martin's Still Mad About Fish

To finish, place some parsnip crisps on top of salad.

Salmon in a Bag

From: Martin's Still Mad About Fish

An easy fish dish from Martin Shanahan.

Mackerel Burger

From: Summer Suppers

Here is an alternative to the standard burger: the 'chicken of the sea', mackerel, with a tomato-based relish to smear in the bap. You can modify the flavour of the burgers by using different types of mackerel, different dressings and garnishes - it all depends on individual tastes.

Sea Trout and Colcannon

From: Martin's Still Mad About Fish

If you like sauces, this is a recipe for you.

Fish Cakes Three Ways

From: Martin's Mad About Fish

Martin Shanahan suggests three delicious types of fish cakes.

Poached Hake On Scented Mash with Lemon Butter Sauce

From: Martin's Mad About Fish

A lovely meal perfect for a dinner party.

Festive Christmas Trifle

From: Home for Christmas

Top with cold fresh egg custard and finish with some crumbled chocolate flake.

Grilled Sea Trout served on artisan bread on a bed of wild mixed leaves.

From: Martin & Paul's Surf 'n' Turf

The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!

Mackerel Burger

From: Today

Here is an alternative to the standard burger, the chicken of the sea, Mackerel and a tomato based relish, to smear in the Bap. You can modify the flavour of the burgers by using different types of mackerel, different dressing and garnishes. It all depends on individual tastes.




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