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Our Blog

Posted By: Leanda Ashley

 

EASTER FISH RECIPE

Smoked Mackerel Fishcakes

Serves 4-5

Preparation & Cooking Time – 1 hour and 30 minutes

Ingredients:

  • 1kg potatoes (e.g. Desirée), peeled and roughly chopped
  • 245g pack smoked mackerel fillets, flaked
  • 3 eggs
  • 1tbsp creamed horseradish
  • 1tbsp flat leaf parsley, finely chopped
  • 75g plain flour
  • 125g fresh white breadcrumbs
  • salt and freshly ground black pepper to taste

For The Salsa:

  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 red onion
  • Chives

Method:

  1. Preheat the oven to 220°C, 425°F, Gas Mark 7
  2. For the mackerel fish cakes: cook the potatoes in boiling water for 15-20 minutes, drain and mash.
  3. Add the flaked mackerel, 1 beaten egg, horseradish, parsley and seasoning.
  4. 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.
  5. Place the mackerel fish cakes onto a lightly oiled baking sheet and cook for 25-30 minutes, turning halfway through cooking.
  6. Chop the peppers, red onion and chives into small cubes and mix together to form a rough salsa.
  7. Serve the fishcakes with the salsa.

ENJOY & HAVE A GREAT EASTER WEEKEND!

For further recipes and information on where to purchase traditionally smoked fish, please take a look at their project website:

http://www.traditionallysmoked.co.uk/recipes/