How To Make Fresh Mackerel Fishcakes With Lemon & Roquefort

You could use smoked mackerel for these, but fresh is no more expensive and because it’s less salty I think the flavours of the lemon and cheese come through better.

1. Step 1:

   Peel, boil and mash the potatoes in a large bowl with a little butter then add the crumbled cheese and the finely grated rind of the lemon, plus all the juice. Season with black pepper.

2. Step 2:

   Put the fish in a casserole dish with the remains of the lemon and just enough water to cover the fish, and poach in the oven on Gas Mark 5 (190°C) for about 15 minutes, until the fish is tender.

3. Step 3:

   Spread some breadcrumbs on a large dinner plate and warm about 1 in (2 cm) of oil in a large pan.

4. Step 4:

   Meanwhile, remove the skin of the mackerel and flake the fish carefully to check for any bones, then thoroughly mix the mackerel with the other ingredients and shape into cakes with your hands.

5. Step 5:

   Coat the fishcakes in the breadcrumbs and fry for a few minutes until golden, turning once; then finish the fishcakes off in the oven on Gas Mark 5 (190°C). Serve with grilled tomatoes and rice.