Smoked mackerel fishcake with celeriac remoulade and pickled vegetables

An exciting twist on a comforting classic – delicious crispy smoked mackerel fishcake served with seasonal pickled vegetables and a smooth celeriac remoulade.

Main courses
National Trust recipe of smoked mackerel fishcake with celeriac remoulade and pickled vegetables
  • Preparation time 30 minutes (prep. time)
  • Cooking time 30 minutes  (cooking time)
  • Serves 4


For the fishcake

  • 800g potatoes, peeled and diced
  • 400g smoked mackerel    
  • 1tsp fresh horseradish, grated
  • 12g mayonnaise
  • 1 egg, beaten
  • Salt and freshly ground black pepper
  • 150g breadcrumbs
  • 25g parsley
  • 2tbsp vegetable oil    


For the remoulade

  • 200g celeriac
  • 1tbsp wholegrain mustard
  • 2tbsp heaped mayonnaise
  • Juice of ½ a lemon 
  • Salt and freshly ground black pepper


For the pickled vegetables

  • 100ml white wine vinegar 
  • 25g caster sugar 
  • 1 clove garlic, crushed
  • 1tsp fennel seeds
  • 1tsp coriander seeds
  • A twig of fresh thyme
  • ½ tsp crushed chilli flakes
  • ½ tsp salt 
  • 300g mixed veg (we used carrots, cauliflower, beetroot, red cabbage and apples but you could substitute these for other vegetables that you want to use up or have growing in the garden)


  1. Simmer the potatoes in lightly salted water until cooked through, about 15 minutes. Drain well and leave to steam dry. Then mash the potatoes lightly leaving some chunks for texture and set aside to cool.
  2. Remove the skin and any bones from the mackerel fillets then shred the fish into flakes.
  3. Place the horseradish, 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 parsley into the mixture with a tablespoon of the breadcrumbs. Mix until everything is evenly distributed and holding together nicely.
  5. Divide the mixture into four even-sized pieces and, using your hands, mould them into round patties. Place each one in the breadcrumbs and press gently, turning to give an even coating.
  6. Place a frying pan over a high heat and add the oil to coat. Place the fishcakes in the pan and fry for around a minute a side or until lightly golden, turning once.
  7. Place on a lined baking tray and put in a hot (180c) oven for around five minutes or until the cakes are hot through.
  8. For the remoulade prepare and grate the celeriac. Place into in a bowl, add the mustard, mayonnaise and lemon juice; mix and then season to taste.
  9. For the pickled vegetables; place the vinegar and 100ml water in a pan, add the sugar, garlic, fennel seeds, coriander seeds, thyme, salt and crushed chilli flakes. Heat lightly to dissolve the sugar and then remove from the heat.
  10. Place the chopped carrots, cauliflower, beetroot, red cabbage and apples into a bowl. Place a sieve over the bowl and pour over the pickling liquid and leave to cool then place in the fridge to chill. Discard the pickling spices.
  11. Enjoy a fresh from the oven fishcake with this creamy remoulade and cleansing pickled vegetables.