Traditional Smoked Mackerel Fishcakes
Smoked mackerel fishcakes aren't just healthy to eat, they're delicious. This easy-to-make recipe will show you how to make in less than 45 minutes.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 14ounces (400 grams) potatoes, peeled, quartered
- 2large hard-boiled eggs
- 1large egg, beaten
- ¼cup parsley, finely chopped
- 4heaping teaspoons fresh horseradish, or creamed horseradish sauce
- 6ounces (160 grams) skinless, boneless smoked mackerel
- Salt, to taste
- Freshly ground black pepper, to taste
- 6tablespoons all-purpose flour
- Lemon wedges, for garnish
Instructions
Step 1
Gather the ingredients.Step 2
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,Step 3
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.Step 4
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.Step 5
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.Step 6
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.Step 7
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.Step 8
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.