Smoked Mackerel and Horseradish Fishcakes with Avocado, Beetroot and Caper Salsa

Name: Smoked Mackerel and Horseradish Fishcakes with Avocado, Beetroot and Caper Salsa
Cook time: 45 min
Total time: 45 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 1 tablespoon chopped parsley; 8 tablespoons semolina; freshly ground black pepper; 500 g medium potatoes, peeled and halved; 3 tablespoons hot horseradish sauce; sunflower or vegetable oil, for frying; 2 tablespoons sunflower seeds; 200 g cooked beetroot, cut into small cubes; ½ red onion, finely chopped; 1 ripe avocado; 1 tablespoon extra-virgin olive oil; 500 g smoked mackerel fillets; 1 bunch of spring onions, finely chopped; 2 tablespoons capers, roughly chopped; 1 tablespoon chopped tarragon; grated zest of 1 lemon

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

In the Mood for Entertaining

By Jo Pratt

Published 2009

About

The mild, smoky flavour of the mackerel used in these fishcakes is a very tasty, and far quicker, alternative to traditional fishcakes made from salmon or cod, which needs cooking first. They can be prepared the day before or even frozen. Use the fresh beetroot in mild vinegar from the salad section of the supermarket if you can.

Ingredients

500 g medium potatoes, peeled and halved
3 tablespoons hot horseradish sauce
500

Method

Cook the potatoes in boiling salted water until they are cooked through, then drain and mash with the horseradish sauce.

Peel away the skin from the mackerel and flake the fillets into the potato, removing any bones. Add the spring onions, tarragon, lemon zest and season with black pepper. You shouldn’t need any salt as the mackerel is naturally salty.

Gently bind everything tog