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Smoked mackerel fishcakes with herb crème fraîche and little gem and apple salad

Smoked mackerel fishcakes with herb crème fraîche and little gem and apple salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Coating and shaping these chunky, herb-flecked fishcakes is great fun for children. If you don’t have any chives or dill, use parsley instead.
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  • 800g floury potatoes, peeled and cut into 4cm cubes
  • 1 tbsp vegetable or olive oil, plus extra for shallow frying
  • 1 bunch spring onions, trimmed and finely sliced
  • 2 tbsp dijon mustard
  • 1 egg, separated
  • ½ tsp salt
  • 300g smoked mackerel, skin and bones removed, shredded into small flakes
  • 1 small bunch chives or dill, finely chopped
  • 2 tbsp plain flour
  • 8 tbsp panko/dried breadcrumbs
  • 150g crème fraîche, (or use soured cream)
  • 1 red apple, cored, thinly sliced into half-moons and placed in water with a squeeze of lemon (to stop it discolouring)
  • 2 little gem lettuce, leaves separated and washed
  • 1 lemon, a squeeze of juice, plus wedges to serve


Step 1

Boil the potatoes in well-salted water for 15-20 mins until tender.

Step 2

Meanwhile, heat 1tbsp oil in a pan and gently fry two-thirds of the spring onions for 2-3 mins until soft. Take off the heat and leave to cool.

Step 3

Drain the potatoes and allow to steam dry over a colander before mashing, then set aside to cool.

Step 4

Stir the mustard, egg yolk and salt into the cooled potato. Gently fold in the fish, cooked spring onion and half the herbs. Divide the mixture into 4 even portions, shape into balls, then flatten slightly to about 3 cm thick.

Step 5

To coat the fishcakes, put the flour onto a plate; briefly whisk the egg white in a bowl until frothy; and sprinkle the breadcrumbs onto another large plate. Take a fishcake, dust both sides with flour, coat in egg white, then coat in breadcrumbs. Repeat with remaining fishcakes.

Step 6

In a small bowl, mix the remaining herbs into the crème fraîche and season to taste with salt and pepper.

Step 7

Drain the apple and mix with the raw spring onions and the lettuce. Add a squeeze of lemon and season.

Step 8

Heat 1⁄2cm oil in a large cast iron or non-stick frying pan over a moderate heat. Fry the fishcakes for 3-4 mins each side until they are golden with a good crust. Remove from the heat and drain on a kitchen towel. Cook in batches, if needed.

Step 9

Serve the fishcakes with the salad, crème fraîche and lemon wedges.

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