Peppered Mackerel Fishcakes Food

TRADITIONAL SMOKED MACKEREL FISHCAKES

Steps:

• Gather the ingredients.
• Place potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to boil and cook until tender. Drain, mash, and set aside,
• Cut eggs in half, remove yolks and cut white into tiny dice. Place yolks into a fine sieve and push through using back of a spoon.
• In a large baking bowl, add potato, sieved egg yolks, diced egg white, parsley, horseradish or horseradish cream, and a pinch each of salt and pepper. Stir well.
• Flake mackerel into large chunks and add to potato mixture, stirring gently until all ingredients are well mixed. Do not over mix or fish will turn to mush.
• Divide fish mixture into 6. Roll each sixth into a ball, dip into flour and roll until evenly coated. Dip ball into beaten egg, roll to cover evenly, then dip into flour again. Flatten ball into a patty and set aside. Repeat with remaining fishcake mixture.
• Heat a skillet large enough to hold 3 fishcakes. Pour in enough oil to cover bottom of skillet, 1/4-inch deep. Heat until hot, but not smoking.
• Add 3 fishcakes. Cook for 3 minutes, flip over and cook for another 3. Remove from pan and drain on kitchen paper. Keep warm. Repeat with remaining fishcakes.

SMOKED MACKEREL FISHCAKES

Steps:

• Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
• 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.
• 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).
• Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
• 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.
• Serve with the horseradish and apple sauce and lemon wedges.