Smoked mackerel and cracked black pepper fishcakes served with a warm horseradish cream sauce

Ruth Donovan won third prize with this recipe in the Melplash Show fish cake competition sponsored by the Riverside Restaurant.



  • 1lb potatoes
  • 1lb smoked mackerel [flaked]
  • ½ tsp lemon juice
  • Cracked black pepper
  • 1 egg [beaten]
  • ½ oz butter
  • 4 oz breadcrumbs
  • Olive oil


  • 5 oz fromage frais
  • 1 tbsp horseradish sauce
  • 2 spring onions [finely chopped]


For the fishcakes:

Boil and mash the potatoes. Mix the fish, black pepper and lemon juice with the mashed potato, with enough beaten egg to bind the mixture

Shape the mixture into eight cakes. Brush with the remaining beaten egg and coat in the breadcrumbs. Chill the fishcakes for about 30 minutes

Heat some oil in a frying pan and shallow fry the fiscakes for about 5 minutes on each side, until golden and crisp

 For the Horseradish Sauce

Place the fromage frais, horseradish sauce and spring onions into a small bowl and mix. Cover and chill until required.