Saltwater Sportsman - - T+t / Angler’s Galley -

Smoked Mack­erel Fish Cakes


1 pound smoked mack­erel fil­lets 1 pound peeled, halved and cooked rus­set po­ta­toes 1 gar­lic clove 4 Tbsp. un­salted but­ter 1 Tbsp. fresh grated horse­rad­ish 1 tsp. whole grain mus­tard 2 Tbsp. sugar 1 Tbsp. chives salt and pep­per Tabasco sauce flour for dust­ing olive oil for fry­ing

1. Mash cooked po­ta­toes with grated gar­lic, but­ter, horse­rad­ish, sugar and mus­tard to a firm con­sis­tency.

2. Flake the mack­erel fil­lets into the potato mix­ture, be­ing care­ful to dis­card bones and skin.

3. Sea­son with Tabasco, salt and pep­per. Re­mem­ber smoked mack­erel is salty, so taste while sea­son­ing.

4. Float hands in flour, form the mix­ture into 3-ounce pat­ties, and dust lightly with flour. 5. Fry in hot (just be­low smok­ing) olive oil un­til golden brown.


2 Tbsp. may­on­naise 2 hard-boiled eggs, finely chopped 1 Tbsp. pars­ley, chopped 3 gherkins, chopped 2 tsp. capers, chopped juice of 1 lemon chopped or­ange and grapefruit seg­ments to taste 1. Mix all ingredients in bowl, ex­cept cit­rus. 2. Sea­son to taste with salt, pep­per and Tabasco. 3. Add cit­rus seg­ments to taste.

Pair Well

WINE: A dry, fra­grant white, such as a Cal­i­for­nia sau­vi­gnon blanc, nicely com­ple­ments the rich­ness of the mack­erel cakes.

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