smoked mackerel fishcakes

serves 3, hands-on time 45 min, simmering time 30 min

“I prefer to use whole smoked mackerel for this, the flesh being more moist and thicker than the pre-packed fillets. But they have plenty of flavour too and come a close second.“

If you can't get hold of a whole mackerel, you can use about 200g ready-filleted mackerel.

500g floury potatoes
50g butter, plus a little for frying
4 tbsp chives, chopped
150g cooked beetroot
A whole smoked mackerel
30g horseradish root
Oil, for frying

1 Peel the potatoes, cut them into large chunks and cook them in boiling, generously salted water till tender. Depending on the variety of the potato, f start testing for doneness after twenty minutes. Drain the potatoes thoroughly and tip into the bowl of a food mixer fitted with a flat beater attachment. Beat the potatoes to a smooth fluffy mash with the butter, then add the chopped chives.

2 Coarsely grate the cooked beetroot and squeeze out any excess juice; you need the beetroot to be fairly dry. Slice the mackerel in half lengthways, removing the skin as you go, then remove the flesh from the bones in large flakes. Add the mackerel flesh to the potatoes, checking carefully for bones as you do so. Fold in the beetroot briefly, mixing just enough to incorporate the beets without making the mixture pink.

3 Finely grate the horseradish root into the fishcake mix, season with black pepper, then shape into six small fishcakes and set aside in the fridge for thirty minutes.

4 Warm a thin layer of oil in a non-stick frying pan, then add a little butter and let it melt. Carefully lower the fishcakes into the pan and let them cook for about six to eight minutes until they have formed a golden crust on the underside. Do not move during this initial cooking.

5 Once they have formed a crust, carefully turn each one over and cook the other side. Lift out with a palette knife or fish slice and serve.

PER SERVING 622kcals, 42.9g, fat (16.1g saturated), 19.5g protein, 36.7g carbs (6.5g sugars), 1.8g salt, 5.5g fibre

WINE EDITOR'S CHOICE Simple, crisp dry whites work well here: choose a young, sprightly, lemony Muscadet from western France.

 

 

 

 


 top of page