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Smoked Mackerel Fishcakes & Apple Remoulade

Smoked Mackerel Fishcakes & Apple Remoulade

Rating
4.5rating out of 5

(1157 reviews from our customers)

Prep Time

35 min

Cuisine

British

If you love Scandi flavours, serve up crisp mackerel and leek fishcakes with buttery chive potatoes and a creamy, zesty apple slaw called a 'remoulade'.

Prep Time

35 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
1 British apple
1 apple
Leek
1 leek
Waxy-Potatoes
300g waxy potatoes
fresh dill & chive mix
10g dill & chive mix
Smoked-mackerel-fillet
1 x 100g British smoked mackerel fillet †
soft cheese2
1 soft cheese pot (50g) †
Wholegrain-mustard
1 wholegrain mustard pot (21g) †
Panko breadcrumbs edit
30g panko breadcrumbs †
Mayonnaise-sachet-(2)
1 mayonnaise sachet (50ml) †
You Will Need
Butter, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 apple
  • 1 leek
  • 300g waxy potatoes
  • 10g dill & chive mix
  • 1 x 100g British smoked mackerel fillet<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 1 wholegrain mustard pot (21g)<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 501 kJ
119 kcal
2497 kJ
595 kcal
Fat
of which saturates
7.1 g
1.9 g
35.3 g
9.3 g
Carbohydrate
of which sugars
10.3 g
3.7 g
51.2 g
18.3 g
Fibre 1.8 g 9.2 g
Protein 4.1 g 20.5 g
Salt 0.4 g 2 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 apple
apple
1 leek
leeks
300g waxy potatoes
potato
10g dill & chive mix
dill & chive mix
1 x 100g British smoked mackerel fillet
mackerel (fish) (97%), salt
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
1 wholegrain mustard pot (21g)
vinegar, water, mustard seed, salt, peppercorns, allspice, chillies, turmeric
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Allergens
  • Allergens highlighted by † (fish, milk, mustard, gluten, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoked Mackerel Fishcakes & Apple Remoulade

Cut the leek[s] in half and wash carefully to remove any grit from between the leaves, then slice very finely, discarding the tops and tails

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat

Once melted, add the sliced leek, a pinch of salt and 30ml [60ml] water, then cook for 5 min or until the water has absorbed

2 Smoked Mackerel Fishcakes & Apple Remoulade

While the leeks are cooking, boil a kettle

Cut the waxy potatoes (skins on) into bite-sized pieces

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once done, drain and return to the pot to steam dry

3 Smoked Mackerel Fishcakes & Apple Remoulade

Peel the skin off the smoked mackerel and discard, then flake the flesh into very small bite-sized pieces

In a bowl combine the flaked mackerel, cooked leeks, soft cheese and panko breadcrumbs with a generous pinch of both salt and pepper

Knead well and divide the mixture into 2 [4] then shape into patties – these are your mackerel fishcakes

4 Smoked Mackerel Fishcakes & Apple Remoulade

Return the pan to a low heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the fishcakes and cook for 3-4 min on each side until browned and crispy, adding more vegetable oil if needed

Tip: Flip gently and resist moving the patties so they hold their shape!

5 Smoked Mackerel Fishcakes & Apple Remoulade

Meanwhile, chop the dill finely

Chop the chives finely (keep both herbs separate)

Cut the apple[s] (skin on) into very fine matchsticks

6 Smoked Mackerel Fishcakes & Apple Remoulade

Combine the mayonnaise, wholegrain mustard, chopped dill and apple matchsticks with a pinch of salt and pepper – this is your apple remoulade

7 Smoked Mackerel Fishcakes & Apple Remoulade

Add a knob of butter, the chopped chives and a grind of black pepper to the drained potatoes and give everything a good mix up

8

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Serve the mackerel fishcakes with the potatoes and apple remoulade to the side

Enjoy!

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