Smoked mackerel fishcake roll

A comfort food classic with a twist. Enjoy in-season mackerel, folded together to make a crisp fishcake and served in a tasty brioche roll.

Light Bites
National Trust smoked mackerel fishcake roll
  • Preparation time 20 minutes (prep. time)
  • Cooking time 10 minutes (cooking time)
  • Serves 6

Ingredients

  • 6 Brioche rolls
  • 600g (21oz) potatoes
  • 250g (9oz) smoked mackerel fillets
  • 1/2 egg, beaten
  • 100g (3 ½oz) breadcrumbs (white only)
  • 15g (1/2 oz) flat leaf parsley
  • 50ml (2fl oz) vegetable oil
  • 150g (5oz) mayonnaise
  • 75g (3oz) gherkins, finely chopped
  • 50g (2oz) rocket
  • salt and pepper

Method

  1. Peel and dice the potatoes, place in a pan of salted water and boil gently for 20 minutes or until soft. 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
  2. Remove the skin and any bones from the mackerel fillets then shred the fish into flakes
  3. Place 30g mayonnaise, egg and a good pinch of salt into the mashed potatoes, mix well until evenly combined and smooth
  4. Gently fold in the flaked fish and the parsley into the mixture with around 50g of the breadcrumbs, mix until everything is evenly distributed and holding together nicely
  5. Divide the mixture into six even sized pieces and use 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
  6. 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 a minute a side or until lightly golden, turning once. Place on a lined baking tray and put in the oven at 170°c (Gas mark 4) for around 5 minutes or until hot through to the middle
  7. Cut your bread 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 your fishcake
  8. Spread a spoonful of mayonnaise on top of the fishcake and scatter over the chopped gherkins, put the top on the roll and serve