Smoked Mackerel Fishcakes

"Very tasty and so #easy to make these #fishcakes make a comforting, #good-value #family meal."
 
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photo by Laka photo by Laka
photo by Laka
Ready In:
1hr 15mins
Ingredients:
16
Serves:
4
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ingredients

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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

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!
 
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