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Hillfort School

Fish cakes with hake and tarragon

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St Dominic School

Smoked mackerel dip with autumn apple juice 

Pate.jpg

Ingredients
250g hot smoked whole mackerel
100g cream cheese
1 tbsp crème fraiche
1 tbsp cider vinegar and or 1tbsp apple juice if sweetness preferred
Chopped chives and ground black pepper

Method
Take mackerel flesh from fish carefully removing all bones and flake in a bowl.
Add cream cheese, crème fraiche, and mix.
Add cider vinegar and /or apple juice to taste.
Mix in chopped chives and season with black pepper.
Chill in ‘fridge before serving with hot toast or biscuits
This can be kept for 3/4days covered with cling film in a refrigerator.

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St Mellion School

Fish pie with wild garlic, smoked pollack, scallops and fresh boiled eggs

St Cleer School

Lemon sole knots with tomatoes and cucumber with a créme fraiche sauce

Torpoint School


Special Diet Recipes

Dairy Free- Smoked mackerel and tomato paté

Many other dishes cooked by the children from SeaFish www.fishisthedish.co.uk recipes include:

Smoked mackerel paté for biscuits and baked potatoes
Fish pie
Starfish cakes
Spicy plaice

“Educating the younger generation on the Cornish fishing industry is a key part of the FLAG strategy and this project is a great example of it in action. With support from Looe Harbour Commissioners and the local fishmongers it is great to see Brilliant Fish Education encouraging local children to learn about the variety of species we have in our waters.” Tony Tomlinson, FLAG Chairman