Smoked mackerel fishcake with celeriac remoulade
Author: Graham Sharp
Serves: 2
Ingredients
- 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
Method
- To pickle the gooseberries: Add the cider vinegar, water and caster sugar to a pan.
- Bring the mixture to the boil, pour over the gooseberries and chill in fridge.
- For the remoulade: In a large bowl mix the mayonnaise, honey and mustard, and season with salt and pepper.
- Peel and quarter the celeriac and coarsely grate into the mixture.
- Stir well and finish with the chives and parsley.
- For the fishcake: Peel and halve the potatoes then boil or steam until tender.
- Once cooked, drain and mash together with butter, and salt and pepper.
- Allow to cool.
- Remove the skin from the mackerel and break the flesh into large chunks.
- Combine with the potato, shallot, chives, parsley and lemon zest, and mix thoroughly.
- Roll the fishcakes into balls, dip into flour then into the beaten eggs before coating in the breadcrumbs.
- Deep fry for 4 mins until golden brown.
- Serve with remoulade and gooseberries.
