Having been on a mission for many years to educate people about the benefits of eating Irish trout, Mag Kirwan of Goatsbridge Trout Farm has launched a new recipe book full of fish-spiration in aid of a great cause. Fishwives features a selection of trout recipes from women all over Ireland, with all profits going to Hospice Africa Uganda, with whom Mag’s sister, Miriam Donohue, has worked with as a volunteer since January. Fishwives can be ordered online at http://goatsbridgetrout.ie/shop/ for €20 plus P&P and will also be available in select shops and food outlets nationally. In the meantime, why not try these recipes for a taster...

Light & Flaky Leek & Trout Quiche

Submitted by Nationwide reporter, Helen McInerney

Makes: Six to eight servings.

Prep time: 75 minutes.

Cooks in: 45 minutes.

200g/8oz plain flour

1 tsp. sugar

100g/4oz butter

1 egg, beaten

For the filling

1 lemon

2 trout fillets

50g/2oz butter

150g/6oz leeks, cleaned and finely chopped

3 eggs

225ml/8fl oz cream

Small bunch parsley, chopped

Salt and pepper

50g/2oz flaked almonds, toasted

1 Sieve together the flour and sugar and then rub in the butter to form a breadcrumb-like consistency. Add a beaten egg and mix to a firm dough. Cover with cling film and put in the fridge to rest the pastry for an hour.

2 While the pastry is chilling, make the filling. Half fill a saucepan with cold water and the juice of one lemon. Bring to a simmer and add the trout. Poach the fillets over a gentle heat for approximately eight minutes. Once cooked, remove the skin and flake the flesh.

3 Next, over a medium heat, gently melt the butter. Then add the finely chopped leeks and sweat for approximately 10 minutes until soft. Set aside to cool.

4 Preheat the oven to 190°C/375°F/gas mark five. Grease a fluted nine-inch round (23cm) fluted tart dish/tin with butter. On a lightly floured surface, roll out the chilled pastry large enough to slightly hang over the tin. Gently press the pastry into the base and sides and then trim away the excess. Prick the pastry all over the base with a fork to prevent it from rising. Line the tart dish/tin with baking parchment and fill with ceramic baking beans or dried pulses. Bake blind for 15 minutes.

5 Meanwhile, beat the eggs with the cream and combine with the cooked leeks and the flaked trout. Add the chopped parsley and season to taste. Pour the mixture into the pastry case and cook for 15 minutes. Remove from the oven and scatter over the almonds. Return to the oven and bake for a further 15 minutes. Once cooked, serve with a green salad.

Goatsbridge Smoked Trout & Potato Gratin

Submitted by Ear To The Ground

presenter, Helen Carroll

Makes: Four servings

Prep time: 10 minutes

Cooks in: 75 minutes

8-10 medium-sized potatoes, peeled and sliced

200g/8oz cold smoked trout

1 tsp fennel seeds

Small handful fresh tarragon, chopped

250ml/9fl oz cream

Handful cheddar cheese, grated

25g/1oz Parmesan

1 Preheat the oven to 180°C/350°F/gas mark four. Bring a pot of water to the boil and then add the sliced potatoes. Simmer for approximately seven minutes until parboiled. Strain, then spread half the potatoes in a layer, slightly overlapping, at the bottom of a greased ovenproof dish (standard lasagne dish will do).

2 Layer the slices of cold smoked trout over the potatoes. Season with pepper (no salt needed as the smoked fish is salty enough). Sprinkle fennel seeds and tarragon on top. Layer the second half of the sliced potatoes over the fish.

3 Pour the cream over the whole dish. Sprinkle a generous amount of cheddar cheese on top and freshly grate over the parmesan cheese. Cover the dish with tinfoil and bake in the oven for approximately 45 minutes. Take the tinfoil off after 20 minutes to let the cheese brown. Allow to cool slightly before serving.