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|Smoked Mackerel Fillets|
|Hot Smoked Mackerel - Produced in an old fashioned smokehouse. These ready cooked fillets are supplied in vac-pacs of 2 fillets each to increase shelf life. Very versatile hot or cold.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Smoked mackerel fishcakes
Prep and cook time: 1 hour 30 minutes
1kg / 450g potatoes (e.g. Desirée), peeled and roughly chopped
1 x pack smoked mackerel fillets, flaked
1 tbsp creamed horseradish
1 tbsp flat leaf parsley, finely chopped
salt and freshly ground black pepper
75g / 3 oz plain flour
125g / 4 oz fresh white breadcrumbs
For the salsa:
Half a red pepper
Half a yellow pepper
Half a red onion
Preheat the oven to 220°C, 425°F, Gas Mark 7
For the mackerel fish cakes: cook the potatoes in boiling water for 15-20 minutes, drain and mash.
Add the flaked mackerel, 1 beaten egg, horseradish, parsley and seasoning.
Shape into 10 patties with lightly floured hands, then dip into flour, followed by the remaining beaten eggs and finally into breadcrumbs. Chill for about 30 minutes.
Place the mackerel fish cakes onto a lightly oiled baking sheet and cook for 25-30 minutes, turning halfway through cooking.
Chop the peppers, red onion and chives into small cubes and mix together to form a rough salsa.
Serve the fishcakes with the salsa.