Kiln smoked mackerel is an ideal ‘ready to eat’ fish, which can be used across a wide range of dishes including salads, pasta dishes, omelettes and of course, fishcakes.
This recipe uses kiln smoked mackerel, which involves hot-smoking the mackerel at a high temperature after the curing process. This helps keep the mackerel as moist as possible whilst giving the fish a firmer texture and delicately smoky flavour.
Smoked mackerel fishcakes make a versatile snack, lunch or dinner, whilst providing a good dose of omega-3.
2 Fingers Original Chunky Tartare Sauce is the ideal companion for these fishcakes which helps balance the richness of the of the delicately smoked oily mackerel.
Ingredients: Serves 2 – 3 (depending on size of fishcakes)
For the fishcakes:
1 Large Floury Potato – baked
2 Kiln Smoked Mackerel Fillets – flaked, pin bones removed
1 Tbsp. Horseradish – grated
1 Lemon – zested
1 Sprig of Dill Leaves
Cracked Black Pepper – to season
For the coating:
Seasoned Flour – for dusting
Egg Wash – 2 eggs lightly beaten with a splash of milk
Panko Breadcrumbs – for coating
2 – 3 Tbsp. Cooking Oil – we used rapeseed
1) Cut the potato in half and scoop out the filling, discarding the skins. Mash the potatoes and combine with the flaked mackerel, horseradish, lemon zest and dill leaves. Season the mixture with some black pepper.
2) Using a cooking cutter, mould the mixture into evenly sized fishcakes, then refrigerate for approximately 30 minutes to firm them up.
3) Gently dust each fishcake in seasoned flour, then dip in the egg wash and coat in Panko breadcrumbs.
4) Pre-heat the oil in a frying pan on a medium heat and pan-fry the fishcakes on one side for 4 – 5 minutes. Turn them over and put into a pre-heated oven (200C/180C fan/gas 6) for a further 4 – 5 minutes.
5) Serve with a side salad, or wilted greens with 2 Fingers Original Chunky Tartare Sauce and devour!