Smoked Mackerel Fishcakes Recipe

Name: Smoked Mackerel Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g floury potatoes, peeled, cut into large chunks; 15 g butter; 350 g smoked mackerel; 1/2 lemon, juice and 1 tsp finely grated zest; 2 tablespoons dill, chopped; 1 teaspoon mustard; 1/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1 tablespoon flour, for dusting; 15 g butter, for frying; 1 1/2 tablespoons olive oil, for frying; Horseradish and apple sauce; 150 ml sour cream; 2 teaspoons cider vinegar; 1/2 teaspoon mustard; 1 tablespoon horseradish, grated (can be from a jar); 1/2 apple, peeled, cored and grated

Servings: persons

500 g floury potatoes, peeled, cut into large chunks
15 g butter
350 g smoked mackerel
1/2 lemon, juice and 1 tsp finely grated zest
2 tablespoons dill, chopped
1 teaspoon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon flour, for dusting
15 g butter, for frying
1 1/2 tablespoons olive oil, for frying
Horseradish and apple sauce
150 ml sour cream
2 teaspoons cider vinegar
1/2 teaspoon mustard
1 tablespoon horseradish, grated (can be from a jar)
1/2 apple, peeled, cored and grated

1
Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
2
Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
3
With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
4
Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
5
Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
6
Serve with the horseradish and apple sauce and lemon wedges.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 500 g floury potatoes, peeled, cut into large chunks, 15 g butter, 350 g smoked mackerel, 1/2 lemon, juice and 1 tsp finely grated zest, and more.

Yes, Smoked Mackerel Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Mackerel Fishcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions