Aishling Moore: How to make devilled fisherman’s toast with shallot salad

It’s a stunning little number that is great served for breakfast or brunch.

Devilled mussels on toast, recipe by Aishling Moore: Picture Chani Anderson

Sat, 23 May, 2026 - 01:00

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.

Devilled mussels on toast with a very simple parsley and shallot salad is on the menu this weekend. It’s a stunning little number that works as a starter for a dinner party, a leisurely lunch, or a light supper and is great too served for breakfast or brunch.

I have enjoyed devilled lambs’ kidneys for breakfast a couple of times at one of my favourite restaurants, Fergus Henderson’s St John in London.