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/2lb potatoes, peeled and diced

400g/1lb smoked mackerel    

1tsp fresh horseradish, grated

12g/½oz mayonnaise

1 egg, beaten

Salt and freshly ground black pepper

150g/3oz breadcrumbs

25g/1oz parsley

2tbsp vegetable oil    


For the remoulade:

200g/8oz celeriac

12g/½oz  wholegrain mustard

2tbsp heaped mayonnaise

Juice of ½ a lemon 

Salt and freshly ground black pepper


For the pickled veg:

100ml/3 floz white wine vinegar 

25g/1oz caster sugar 

1 clove garlic, crushed

1tsp fennel seeds

A twig fresh thyme

½ tsp crushed chillies

300g/12oz of 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 5 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, thyme and salt. 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 and pour over the pickling liquid and leave to cool, place in the fridge to chill
  11. Enjoy a fresh from the oven fishcake with this creamy remoulade and cleansing pickled vegetables. A great light lunch for a sunny winter’s day