Smoked Mackerel Fish Cakes
Smoked Mackerel Fish Cakes



  • 500g potatoes, peeled and halved
  • 3 tbsp horseradish sauce
  • 500g smoked mackerel fillets or other smoked fish
  • 1 bunch of spring onions, chopped
  • 1 tbsp chopped tarragon
  • 2 tbsp seasoned flour
  • 2 eggs, beaten
  • 200g brown breadcrumbs
  • Oil for shallow frying
  • Boil the potatoes in salted water until tender, then drain and mash with the horseradish sauce. Flake the fish fillets into the mash, then add the spring onions, tarragon, and plenty of black pepper. Bind together, and shape into 8 fish cakes.
  • Lightly dust the cakes in seasoned flour, then dip in the egg and coat in the breadcrumbs. Heat some oil to sizzling temperature, then fry the fish cakes for about 4 mins on each side, or until golden and crispy. Serve immediately with your favourite salads.
30 mins
4 serving

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