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

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

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.