Fish Pie with Mara Seaweed Kombu and Shony Flakes by Fiona Houston of Mara Seaweed

Mara Seaweed was the brainchild of two friends who met at the school gates whilst waiting to pick up their children. Having a common interest in foraging and Scotland’s natural larder led them to explore seaweed, its health benefits and taste.

Four years later, they employ 16 people and sell their seaweed products throughout the world. Find out more at

This year Mara Seaweed will be showcasing their product range at the Crail Food Festival from June 10 – 12 .

Serves 4-6


1½ tbsp olive oil

1 onion, finely chopped

1 celery stick, finely chopped

2 carrots, finely chopped

Spinach, 2 handfuls

300ml milk

125ml cream

1tbsp Dijon mustard

juice of ½ lemon

3 tsp Mara Kombu Seaweed

500g smoked fish

500g cod

4 tsp Mara Shony Seaweed

1.5 kg potatoes


1 In a large pan heat the oil over a moderate heat, add the onions and fry gently until softened.

2 Add the celery and carrots and cook for about four minutes.

3 Then add the spinach and cook until tender.

4 Stir in the milk and cream and bring to a simmer, then add the mustard and lemon juice, Kombu and pepper stirring gently to mix.

5 Cut the fish into chunks and place in a casserole dish. Pour the vegetable and sauce mixture on top.

6 Peel and boil the potatoes and cook for 20 minutes or until soft.

7 Mash the potatoes and add butter and Shony. Spread the potato on top of the fish pie.

8 Bake in the oven at a moderate heat for 20-30 minutes or until golden.

In association with Taste Communications.