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