Sustainable Scottish mackerel caught by our responsible sourced fishing fleet in the rich fish grounds around Scotland.
price per pack - 5 portions per pack (500g).
Smoked mackerel fishcakes
• 300g/10½oz ready-cooked mashed potato
• 300g/10½oz smoked mackerel, flaked, any bones removed
• 1 tbsp chopped parsley
• 2 tsp horseradish cream
• salt and freshly ground black pepper
• 100g/3½oz plain flour
• 2 free-range eggs, beaten
• 100g/3½oz polenta
• vegetable oil, for frying
For the salad
• 100g/3½oz ready-made mayonnaise
• 1 lemon, juice and zest
• 100g/3½oz carrot, cooked and cut into cubes
• 100g/3½oz edamame beans
• 100g/3½oz green beans, cooked and chopped
• 100g/3½oz canned chickpeas, drained and rinsed
- Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper.
- Mould the mixture into six equal-sized fishcakes.
- Chill in the fridge for 20 minutes.
- Remove the fishcakes from the fridge and dust with flour, then dip into beaten egg to completely coat, then dip into the polenta to completely cover.
- Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)
- For the salad, combine the mayonnaise, lemon zest and juice in a bowl.
- Add the carrots, edamame beans, green beans and chickpeas and mix well.
- To serve, place a spoonful of salad onto each plate and top with a hot fishcake.
Latin Name: Scomber scombus
Recipe: Smoked mackerel fishcakes