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Smoked mackerel fishcake roll

A comfort food classic with a twist. Enjoy the taste of mackerel and potato, folded together to make a crisp fishcake and served in a tasty brioche roll.

  • 20 minutes prep. time
  • 10 minutes cooking time
  • Serves 6
  • Salads & light bites, Pies & savoury treats
Smoked mackerel fishcake in a brioche roll with gherkins and rocket
Smoked mackerel fishcake in a brioche roll | © National Trust Images

Ingredients

  • 6 brioche rolls
  • 600g potatoes
  • 250g smoked mackerel fillets
  • ½ egg, beaten
  • 100g white breadcrumbs
  • 15g flat-leaf parsley
  • 50ml vegetable oil
  • 150g mayonnaise
  • 75g gherkins, finely chopped
  • 50g rocket
  • Salt and pepper

Method

Step 1

Peel and dice the potatoes, place in a pan of salted water and boil gently for 20 minutes, or until soft.

Step 2

Drain in a colander and leave to cool for a few minutes. Gently mash the potatoes with a fork or masher, leaving a few larger pieces.

Step 3

Remove the skin and any bones from the mackerel fillets, then shred the fish into flakes.

Step 4

Place 30g mayonnaise, egg and a good pinch of salt into the mashed potatoes. Mix well until evenly combined and smooth.

Step 5

Gently fold the flaked fish and the parsley into the mixture with around 50g of the breadcrumbs. Mix until everything is evenly distributed and holding together.

Step 6

Divide the mixture into six even-sized pieces, using your hands to mould them into a round patty. Place each one in the remaining breadcrumbs and press gently, turning to give an even coating.

Step 7

Place a frying pan over a high heat and add a little oil to coat. Place the fishcakes in the pan and fry for around 1 minute each side, or until lightly golden, turning once.

Step 8

Place on a lined baking tray and put in the oven at 170°C (150°C fan/gas mark 4) for around 5 minutes, or until hot through to the middle.

Step 9

Cut the brioche roll in half across the middle and spread a little mayonnaise over the base. Place a portion of the rocket on top of the mayonnaise, followed by the fishcake.

Step 10

Spread a spoonful of mayonnaise on top of the fishcake and scatter over the chopped gherkins, put the top on the roll and serve.

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