8 Comments to 'Smoked Mackerel Fishcakes'
Subscribe to comments with RSS or TrackBack to 'Smoked Mackerel Fishcakes'.
:: Trackbacks/Pingbacks ::
No Trackbacks/Pingbacks
Leave a Reply
You must be logged in to post a comment.
Smoked Mackerel Fishcakes
Posted By Kerri
We had some mackerel in the fridge that needed using up today and while wondering what to do with it I noticed a lone potato lurking in the vegetable bowl. I decided to make mackerel fishcakes and spent a little time looking at recipes online. There was a wide variety of choice but I settled for mackerel, potato, capers and lemon juice to start with so I could work out how the flavours worked together. And work together they did, very well in fact.
Next time, I’ll add some butter and more seasoning to the potato as it tends to stay quite separate from the fish and I’ll increase the capers and lemon juice, maybe adding some zest too. A lot of the recipes I looked at suggested mustard or horseradish, we had a mustardy dressing with our salad and the flavour complimented the fishcakes well so perhaps I’ll add some mustard in next time too.
These are another great mid-week meal as they’re very east to put together and cook quickly under the grill, the added bonus being that mackerel tends to be something we often have in the fridge so they’re also a great store-cupboard meal. I imagine they’ll freeze well too as our other fishcakes too and can be cooked from frozen too, making it even quicker!
1 packet smoked mackerel
1 large potato
10 capers (approximately!)
S&P
Lemon juice
Bake potato in the oven, scoop out flesh and mash (eating of skins with butter and salt optional!)
Flake mackerel fillets into potato
Add chopped capers, s&p and lemon juice
Mix and form into cakes
Grill
Jan 22nd, 2008
Ah – I made smoked mackerel fishcakes on Monday and they were the best I’ve made.
I mixed smoked mackerel with mashed potato (steamed the spuds as I thought it was more economical than baking a potato…what do you reckon?), lime juice, dijon mustard, finely sliced ginger, chopped up shallot, some chopped capers and some chopped parsley, salt and pepper. It sounds like a lot of ingredients, but they all worked really well (a lot of the mash mixture was eaten as a ‘test’) I then egged, floured, egged floured and then fried them as my grill doesn’t work. They were great – I think the ginger gives it a great zing.
I forgot to add – your photos are great, what kind of camera do you use?
They sound great L, I wouldn’t have thought of using ginger but it did occur to me last night that shallot or spring onion would have been good.
We use a Canon EOS 350D, Stephen wrote a little about it and the lens here
Do you blog L?
Hi L, yes I suspect it would have been a lot more economical to steam rather than bake the potato, but after trying mashed baked potato once instead of mashed steamed or boiled potato, we’re finding it hard to go back 🙂
I totally understand about the baked potato mash – there’s no return!
I don’t blog, no – My camera skills, as with presentation skills, leave a whole lot to be desired! I think I get too eager to eat. I did buy my boyfriend a canon EOS 400D for Christmas, so perhaps I can get him to be the camera man 😉
Mmm. Bet these were delicious. I just love mackerel. And here is another use for those four jars of capers – hurrah!
Oh I really liked these 🙂
Lovely recipe, microwaving potato works well and instead of breadcrumbs, try one of the cous cous packets such as with lemon and coriander, lovely and crunchy and full of flavour 🙂