Smoked Mackerel Fishcakes

Recipe by Laka
READY IN: 1hr 15mins




  • 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.