Smoked mackerel and horseradish fishcakes served with beetroot salad

Name: Smoked Mackerel and Horseradish Fishcakes with Beetroot Salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g smoked mackerel fillets, skin removed; 400g mashed potatoes; 2 tbsp horseradish sauce; 1 lemon, zest and juice; 2 spring onions, finely chopped; 1 egg, beaten; 75g breadcrumbs; Salt and freshly ground black pepper; 2 tbsp vegetable oil for frying; For the beetroot salad:; 200g cooked beetroot, diced; 1 tbsp olive oil; 1 tbsp balsamic vinegar; 1 tbsp chopped fresh parsley

Dive into a British culinary delight with this enticing guide on preparing Smoked Mackerel and Horseradish Fishcakes, complemented by a refreshing Beetroot Salad. A dish that marries the rich flavors of smoked mackerel with the zesty kick of horseradish, these fishcakes are not only a treat for the taste buds but also a nod to the simple yet sophisticated essence of British cuisine.

Smoked Mackerel and Horseradish Fishcakes: A Brief Description

These fishcakes combine the smoky richness of mackerel with the spicy tang of horseradish, creating a dish that's both flavorful and comforting. Perfect for any meal of the day, they promise a culinary experience that's as rewarding as it is delicious.

Cultural or Historical Context

Mackerel, a fish known for its rich omega-3 fatty acids and robust flavor, has been a staple in British diets for centuries. When paired with the piquant flavor of horseradish, another traditional British ingredient, it offers a dish that's deeply rooted in the country's culinary traditions.

Ingredients List for the Fishcakes

300g of cold mashed potato
250g of smoked mackerel fillets, skinned and flaked
5 sliced spring onions
1 tablespoon of horseradish sauce
The zest of 1/2 a lemon
3 tablespoons of plain flour
1 free-range egg, beaten
100g of dried breadcrumbs
Sunflower or vegetable oil for shallow frying.

Ingredients for the Beetroot Salad

750g potatoes
4 tablespoons of creamed horseradish
150g plain yoghurt
120g salad leaves
Salt and pepper to taste.

Preparation Instructions

Combine the mashed potato, mackerel, spring onions, horseradish, and lemon zest in a large bowl.
Shape the mixture into small or large fishcakes as preferred.
Dust with flour, dip in beaten egg, then coat in breadcrumbs.
Shallow fry until crisp and golden, serving hot with a side of beetroot salad.

Storage and Reheating

These fishcakes store well in the refrigerator for a couple of days and can be reheated in the oven or on a pan to retain their crispiness.

Nutritional Information

Smoked mackerel is an excellent source of protein and Omega-3 fatty acids, beneficial for brain and heart health. Combined with the ingredients used in both the fishcakes and salad, this dish is not only delicious but also nutritious.

Frequently Asked Questions

Can I use fresh mackerel instead of smoked? Yes, fresh mackerel can be used but the distinct smoky flavor characteristic of this dish will be less pronounced.

Is there a gluten-free alternative for breadcrumbs? Absolutely, you can use gluten-free breadcrumbs or ground almonds for a gluten-free version.

How can I make this dish dairy-free? For a dairy-free version, simply use a dairy-free yogurt alternative in the beetroot salad.

This guide on creating Smoked Mackerel and Horseradish Fishcakes served with Beetroot Salad offers a delightful exploration into British cuisine, blending traditional flavors with the satisfaction of a homemade meal.