Aishling Moore: Brandade and tomato salad bring smokey, salty flavours for an easy plate of sunshine

"In this recipe I’ve opted for some smoked haddock. It’s easily available and the smokiness works so well with Irish tomatoes which have been especially late this year."

Smoked haddock brandade, tomato caper and anchovy salad. Picture: Chani Anderson

Sat, 07 Sep, 2024 - 02:00

Aishling Moore

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Smoked fish is one of my very favourite ways to enjoy seafood.

There is something so comforting and satisfying about both the flavour and aroma. Excellent smoked fish has the perfect balance of salt, smoke and fat.