|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||18%|
|Total Sugars 4g|
|Vitamin C 70mg||350%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Smoked fish is good in all kinds of recipes because of its deep flavor, plus it is nutritious, tasty and fairly cheap. A smoked mackerel fishcake is this and more. Mackerel is not only an economical fish to cook and eat, as an oily fish it also very healthy. Most mackerel is currently sustainable, so we don't need to feel too guilty eating it.
In this smoked mackerel fishcake recipe, the fish is teamed with hard boiled egg, horseradish cream sauce and parsley which delivers a soft, sweet and extremely tasty fishcake. Where possible, use boneless mackerel fillets to save you the time and trouble removing all the bones.
14 ounces potatoes, peeled and quarted
2 large hard-boiled eggs
1 large egg, beaten
1/4 cup parsley, finely chopped
4 heaping teaspoons fresh horseradish, or creamed horseradish sauce
6 ounces boneless, skinless smoked mackerel
Kosher salt, to taste
Freshly ground black pepper, to taste
6 tablespoons all-purpose flour
Lemon wedges, for garnish
Steps to Make It
Gather the ingredients.
Place potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to boil and cook until tender. Drain, mash, and set aside,
Cut eggs in half, remove yolks and cut white into tiny dice. Place yolks into a fine sieve and push through using back of a spoon.
In a large baking bowl, add potato, sieved egg yolks, diced egg white, parsley, horseradish or horseradish cream, and a pinch each of salt and pepper. Stir well.
Flake mackerel into large chunks and add to potato mixture, stirring gently until all ingredients are well mixed. Do not over mix or fish will turn to mush.
Divide fish mixture into 6. Roll each sixth into a ball, dip into flour and roll until evenly coated. Dip ball into beaten egg, roll to cover evenly, then dip into flour again. Flatten ball into a patty and set aside. Repeat with remaining fishcake mixture.
Heat a skillet large enough to hold 3 fishcakes. Pour in enough oil to cover bottom of skillet, 1/4-inch deep. Heat until hot, but not smoking.
Add 3 fishcakes. Cook for 3 minutes, flip over and cook for another 3. Remove from pan and drain on kitchen paper. Keep warm. Repeat with remaining fishcakes.
- Serve the fishcakes hot, garnished with lemon wedges on a bed of minted pea puree and a side salad or with fresh seasonal vegetables. The fishcakes can be served as a starter (one per person) or two per person as a main course.