Smoked mackerel fishcakes with gooseberry sauce

Serves: 4

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Total Time: 60

Prep Time: 30

Cook Time: 30

• FOR THE FISHCAKES
• 750 gram(s) floury potatoes
• 375 gram(s) hot-smoked mackerel fillets
• 6  spring onions
• 3 tablespoon(s) chopped flat-leaf parsley
• plain flour for dusting
• 25 gram(s) butter
• 2 tablespoon(s) olive oil
• salt and freshly ground black pepper
• FOR THE SAUCE
• 500 gram(s) gooseberries
• 25 gram(s) butter
• 2 tablespoon(s) golden caster sugar
• 1 teaspoon(s) creamed horseradish
• 2 tablespoon(s) double cream

Method

1. Peel the potatoes, cut into large chunks and boil in salted water until tender. Drain the potatoes and return to the pan. Cover with a clean cloth, set aside for 5 minutes to steam and then mash.
2. Skin the smoked mackerel and flake the fish into a large bowl. Trim and finely chop the spring onions and add to the fish with the parsley and plenty of seasoning. Add the mashed potato and mix well.
3. Shape the mixture into 12 even-sized fishcakes, dust lightly with plain flour and set aside on a parchment-lined baking sheet while you make the sauce.
4. Wash and top and tail the gooseberries. Place them in a saucepan with 25g butter and the sugar. Cook over a medium heat until tender and then raise the heat to cook off any wateriness. Add the horseradish and double cream and continue to cook for a further minute.
5. Meanwhile, melt half the butter and olive oil in a large frying pan over a medium heat. When the foaming subsides, fry six of the fishcakes until golden on both sides. Keep these warm while you cook the remaining fishcakes in the same manner. Serve with the gooseberry sauce and a peppery watercress salad.
6. The fishcakes and sauce can both be prepared in advance with the fishcakes being fried just before serving.

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