Fish Pie with Smoked Haddock and Kombu

Fish Pie with Smoked Haddock and Kombu
Fishboxer Mara Seaweed from east coast of Scotland

Amazing classic fish pie recipe, with a seaweed twist! Trust us, it's awesome!


smoked haddock


400ml milk

3 tbsp kombu

1 tbsp olive oil

50g butter

50g  flour

1 onion, finely chopped

2 cloves of garlic, crushed

125ml cream

1 tbsp Dijon mustard

Juice of ½ lemon

1 tbsp chopped dill

2 tbsp chopped parsley

4 tsp of Shony

800g potatoes, peeled and boiled


Set the oven to 180C. Place the fish in a casserole dish and sprinkle with 1 ½ tbsp of Kombu, cover with milk. Put in the oven for 15 mins to lightly poach. Once done, drain the milk and save for later.

Using your fingers, flake the fish into bite-size pieces, discard the skin.

In a large pan, gently fry the onion and garlic in oil and butter.

Stir in the flour and 1 ½ tbsp. Kombu to make a roux paste. Still stirring, slowly add the warm poaching milk.

Pour in the cream, add the mustard, lemon juice, herbs. Season with Kombu and pepper.

Pour over the flaked fish in the casserole dish.

Mash the potato with butter and Shony and spread over the top.

Bake in the oven for 20-30 mins, until golden and bubbling.


Mara Seaweed-

"Nourish Body and Soul with Mara’s award-winning range of nutritious and delicious seaweed flakes, sustainably hand harvested from the wild, pure waters around Scotland. Mara’s award-winning shake-on seaweed offers essential everyday nutrition because it’s rich in iodine, high in fibre and full of essential minerals. Mara Seaweed also adds the ‘fifth taste,’ umami, which enhances flavour to make your food tastier. Try it as a great complement to fish."

Sourced naturally from Scottish waters, we are big fans of Mara Seaweed! 

Check out their site- Mara Seaweed