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Fish fingers with chips and peas
Potato, beetroot and mackerel rosti served on a white plate.

Smoked Mackerel Rosti

A tasty twist on a fish dish, this rosti uses beetroot to bring a zing of extra flavour to a delicious light evening meal, and there’s even a mackerel tartare sauce for the side. This recipe is from the Overcoming MS Ammerdown retreat.

Dinner
Intermediate
Fish
Time 15-20 minutes to prepare plus 30 minutes baking time
Skill Level Intermediate

Ingredients list:

 

Serves 2
  • 6 smoked mackerel fillets
  • 2 potatoes peeled and grated
  • 2 raw red beetroots peeled and grated
  • 50 ml extra virgin olive oil
  • 2 splashes of lemon juice
  • 50 g chopped dill
  • 200 g chickpea or gram flour
  • 60 g tofu mayonnaise see recipe
  • 50 g chopped gherkins
  • 50 g capers
  • 50 g chopped parsley
Metric - US Imperial

Insructions:

  1. Mix together the grated potato, beetroot, 2 mackerel fillets (flaked), a splash of lemon juice, seasoning, olive oil and gram flour.
  2. Shape the mixture into cakes in a dry non-stick pan and dry fry each side.
  3. Bake the cakes in the oven at 180°C for another 30 minutes or until crispy.
  4. To make the mackerel tartare sauce: separately mix together the rest of the flaked mackerel, tofu mayonnaise, lemon juice, parsley, capers, chopped gherkins.
  5. Serve with a generous spoonful of tartare sauce on each rosti.