smoked mackerel fishcake recipe

A Taste Worth Sharing!

Smoked Mackerel Fishcakes

This is one of the simplest seafood recipes going and by using a fish that is already cooked (like Smoked Mackerel) you really can’t go wrong!

Mackerel is an abundant wild British fish that is high in omega-3 oils and recommended as part of a regular diet.

John Lovell was an independent skipper on Carmelan, a vessel he built and named after his children Caroline, Helen and Mike.

He joined Sound Seafood in 1999 helping to train the next generation of skippers and on shore crew before retiring in 2017.

Sound Seafood is a family-run Devon business. Please help us grow by sharing our Facebook page with your friends and writing us a

A Taste Worth Sharing!


  • 300g cold mashed potato
  • 6 spring onions (thinly sliced)
  • 1 tbsp horseradish sauce
  • 4 Smoked Mackerel Fillets (skinned and flaked)
  • 1 egg (beaten)
  • 2 tbsp plain flour
  • 2 tbsp dried breadcrumbs


  1. In a large bowl, mix together the mashed potato, spring onions, horseradish and flaked smoked mackerel (shape into 8 even-size fish cakes)
  2. Roll the fishcakes in flour (shaking off any excess), then dip in the beaten egg, followed by the breadcrumbs.
  3. Shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through (remember, the fish is already cooked).

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