Traditional Smoked Mackerel Fishcakes

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



  1. Step 1

    Gather the ingredients.
  2. 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,
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.