Recipe for Baked Suir salmon and smoked Baylough cheese pie

This recipe was devised by Linda Lynch of St Ailbhe’s Vocational School, Tipperary Town who came first in the Tipperary Schools Cooking Competition.

Serves 4

18oz (500g) fresh salmon fillet

9fl oz (250ml) chicken stock

9fl oz (250ml) cream

Salt, black pepper

3oz (75g) diced onion

4 hard-boiled eggs, sliced

18oz (500g) mashed potato

8 spring onions, chopped

3oz (75g) Smoked Baylough Cheese (or other smoked cheddar if you can’t get Baylough)

Cut the salmon into large dice and poach for 15 minutes in the stock and cream that has been seasoned.

Remove from the stock and place in the bottom of a medium-sized pie dish.

Sprinkle on the diced onion and arrange the sliced hard-boiled eggs on top.

Reduce the cooking liquor by one-third and pour into the pie dish.

Mix the spring onions in with the mashed potato and spread evenly over the top of the pie dish.

Bake in the oven for 30 minutes at 160°C/325F/gas 3. Remove and sprinkle the grated cheese on top. Replace in the oven for a further 10 minutes.

Serve immediately.