You will need:
- 500g/1 lb 2oz medium-sized potatoes, peeled and halved
- 3 tbsp hot horseradish sauce
- 500g/1 lb 2oz smoked mackerel fillets
- 1 bunch spring onions, finely chopped
- 1 tbsp chopped fresh tarragon
- freshly ground black pepper
- 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
- 2 free-range eggs, beaten
- 200g/7oz fresh wholemeal breadcrumbs
- sunflower or vegetable oil, for shallow frying
How to do it…
Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish. Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.
Add the spring onions, tarragon and season with freshly ground black pepper. You shouldn’t need to add any extra salt as the mackerel is naturally salty.
Gently bind everything together and shape the mixture into eight flat cakes.
Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs (to avoid getting really sticky fingers when coating the fishcakes in the breadcrumbs, place the breadcrumbs in a large sandwich bag and lightly toss the floured and egg coated fishcakes one at a time into the crumbs.)
The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.
To cook the fishcakes, heat about 1cm/0.5in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through. To avoid overcrowding the pan, you will probably need to do this in two batches.
Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest.
Once they are all cooked and wonderfully crispy, serve straight away with something like a salsa of beetroot and capers, plus a generous dollop of sour cream.