Smoked mackerel fishcake with celeriac remoulade

Smoked mackerel fishcake with celeriac remoulade
Serves: 2
  • For the mackerel fishcake:
  • 400g mashed potato (4 large baking potatoes)
  • 100g butter
  • salt and pepper
  • 500g smoked mackerel
  • 2 shallots, peeled, finely diced
  • 4 tbsp chives, chopped
  • 4 tbsp flat leaf parsley, chopped
  • 1 lemon, zested
  • 100g flour
  • 3 eggs, beaten
  • 100g breadcrumb
  • 500ml veg oil, for deep frying
  • For the celeriac remoulade:
  • 7 tbsp mayonnaise
  • 2 tsp honey
  • 3 tsp wholegrain mustard
  • salt and pepper
  • 1 celeriac
  • 2 tbsp chives, chopped
  • 2 tbsp parsley, chopped
  • For the pickled gooseberries:
  • 100g gooseberries
  • 300ml cider vinegar
  • 300ml water
  • 250g caster sugar
  1. To pickle the gooseberries: Add the cider vinegar, water and caster sugar to a pan.
  2. Bring the mixture to the boil, pour over the gooseberries and chill in fridge.
  3. For the remoulade: In a large bowl mix the mayonnaise, honey and mustard, and season with salt and pepper.
  4. Peel and quarter the celeriac and coarsely grate into the mixture.
  5. Stir well and finish with the chives and parsley.
  6. For the fishcake: Peel and halve the potatoes then boil or steam until tender.
  7. Once cooked, drain and mash together with butter, and salt and pepper.
  8. Allow to cool.
  9. Remove the skin from the mackerel and break the flesh into large chunks.
  10. Combine with the potato, shallot, chives, parsley and lemon zest, and mix thoroughly.
  11. Roll the fishcakes into balls, dip into flour then into the beaten eggs before coating in the breadcrumbs.
  12. Deep fry for 4 mins until golden brown.
  13. Serve with remoulade and gooseberries.


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