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Saturday, March 2, 2019

Smoked Mackerel Cakes

300g of smoked mackerel (this is a standard pack size)
2 good sized potatoes
1 heaped tablespoon horseradish sauce (or more or less to taste)
1 handful chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped small
squeeze of lemon juice
knob or two of butter
1 egg
plain flour for dusting

1. Peel and chop potatoes and then boil or steam. Mash with a little butter, but no milk or cream. You want a fairly solid mash.
2. Flake the fish into a bowl and mix thoroghly with the potato, horseradish, capers, lemon juice and parsley. Taste the mixture and adjust to taste - more horseradish? more lemon juice? Season with pepper and salt if needed (remember both fish and capers are pretty salty).
3. Crack the egg into a little dish and whisk briefly with a fork to combine white and yolk. Add egg to fishy mixture to help combine*.
4. Shape into fishcakes and coat with flour**. If you have time, place the cakes in the fridge for half and hour or so - they will hold their shape better upon cooking.

5. Heat a little oil and butter in a large non-stick frying pan and cook the fishcakes until crisp and golden on the outside and hot in the middle - around 7 minutes per side (longer if they are really cold from the fridge). Take care as you turn them over half way through cooking time!

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