Smoked Mackerel Fish Cakes with Horseradish Lemon Dip

Peel the potatoes, cut into medium size chunks and boil in some salted water for 15 mins until tender.

Drain well and place into a large bowl, then mash along with the butter and milk.

Take the skin off the mackerel and flake the flesh.

Wipe the celery and finely dice.

Chop the parsley.

Add the mackerel, celery and parsley to the potato mash and mix well.

Divide the mixture into four balls – then flatten with the back of your hand.

Season the flour with some salt and pepper.

Crack the egg into a bowl and whisk well.

Dip the potato patties first in the seasoned flour, then egg wash and then cover in breadcrumbs.

Fry them gently in a frying pan with a little oil for 10/12 mins, turning as you cook, until golden and cooked through.

For the dip, mix all the ingredients and serve alongside the fish cakes.