Smoked Mackerel Fishcakes
photo by Laka
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
-
Horseradish and apple sauce
- 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
directions
- 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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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!