Smoked Mackerel Fishcakes Recipes

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SMOKED MACKEREL FISHCAKES



Smoked Mackerel Fishcakes image

Make and share this Smoked Mackerel Fishcakes recipe from Food.com.

Provided by Laka

Categories     Kid Friendly

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

500 g floury potatoes, peeled, cut into large chunks
15 g butter
350 g smoked mackerel
1/2 lemon, juice and 1 tsp finely grated zest
2 tablespoons dill, chopped
1 teaspoon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon flour, for dusting
15 g butter, for frying
1 1/2 tablespoons olive oil, for frying
150 ml sour cream
2 teaspoons cider vinegar
1/2 teaspoon mustard
1 tablespoon horseradish, grated (can be from a jar)
1/2 apple, peeled, cored and grated

Steps:

  • Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
  • Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
  • With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
  • Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
  • Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
  • Serve with the horseradish and apple sauce and lemon wedges.

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