These smoked mackerel fishcakes are very tasty and easy to prepare.
Smoked Mackerel From Crouch End
The smoked Mackerel you will see in our shops comes from our own century old smoke house which is at the rear of the Crouch End Shop.
Our smoked mackerel is a truly local food product. Our fish smoking is done with traditional skills and recipes that have been handed down through the family for at least six generations. You can see more about our smoked fish here >>
Preparation time will be about 15 minutes allow about 30 minutes for the cooking time. The quantities below will make a light supper for 4 people (or a generous starter portion).
Ingredients For Smoked Mackerel Fishcakes
2 or 3 smoked mackerel fillets from Walter Purkis & Sons
450g of potatoes, peeled and roughly chopped
3 spring onions
1 tbsp of creamed horseradish
100g canned sweetcorn, drained
1 tbsp of flat leaf parsley, finely chopped
75g of plain flour
125g of fresh white breadcrumbs
Salt and black pepper
Cooking Method For Smoked Mackerel Fishcakes
First make your mashed potato a floury type such as King Edward will work well for this recipe. Make sure you drain well – excess water will stop your fishcake from browning.
Preheat the oven to 200C or gas mark 6.
Remove any mackerel skin, and then flake the fish with a fork.
Chop the parsley and spring onions and then mix with the mackerel, parsley, spring onions, horseradish and sweetcorn into the mashed potato. Allow to cool.
Beat the eggs in a shallow bowl and in a separate shallow dish spread out the breadcrumbs.
Next you need to form the fishcakes. The mixture can be sticky so dust hands and the working surface with flour and divide the fish cake mixture into eight. Shape each eighth into a round flat patty.
Dip each fish cakes into the beaten egg and then roll in the breadcrumbs. Do the same for all the cakes. Place the patties into fridge and chill for up to 30 minutes which will allow them to firm up.
Place the smoked mackerel fishcakes onto a lightly oiled baking sheet and cook for about 20 minutes or until golden, turn them halfway through cooking.
This recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.