Smoked, flaked fish mixed with creamy potato and served with a tangy horseradish dip.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 30 minutes
    • Irish

    Smoked Mackerel Fish Cakes with Horseradish Lemon Dip

    Recipe Information

    Ingredients
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    1 x Kilo Maris Piper Potatoes

    200g Hot Smoked Mackerel Fillets

    80g Celery Sticks

    40g Salted Butter

    40ml Milk

    8g Fresh Parsley

    Sea Salt and Pepper

    30g Plain Flour

    1 x Large Egg

    60g Fresh Breadcrumbs

    Sunflower Oil, to fry

     

    For the dip:

    2 x tsp Horseradish

    80g Mayonnaise

    10ml Lemon Juice

    Method

    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.