A nutritious choice.


  • for the fishcakes:
  • 1 lb smoked mackerel fillets
  • 0.5 tblsp capers rinsed and chopped
  • 1 tblsp horseradish
  • 0.5 tblsp dijon mustard
  • 0.5 lemon juiced
  • 2 eggs beaten
  • 3.5 cup breadcrumbs
  • 1 cup all purpose flour
  • 0.25 cup flat leaf parsley chopped
  • 2 tblsp worchester sauce
  • 1 tblsp chopped
  • 2 tblsp shallots diced fine
  • for the grilled lemon and chive crème fraiche:
  • 1 lemon halved
  • 2 tblsp chives chopped fine
  • ¾ cup crème fraiche
  • for the pickled vegetable salad:
  • 0.5 cup carrots
  • 1 cup cauliflower
  • 0.5 cup baby pearl onions
  • 0.5 cup green beans
  • 3 cup white wine vinegar
  • 1 tsp mixed peppercorn
  • 1 bay leaf
  • 1 bouquet garni
  • salt


  • For the Fishcakes:
  • Flake the mackerel fillets in a large mixing bowl discarding all pin bones and any grey fatty flesh.
  • Combine all ingredients with 1 half cup of breadcrumbs and only one egg. Let stand refrigerated for at least three hours for all the flavours to come together.
  • Form into four 4oz. cakes. In three separate bowls add the flour, the remaining egg, and remaining breadcrumbs getting ready to bread the cakes.
  • Add the cake one at a time to the flour, then into the egg, and to the crumbs.
  • Repeat for the remaining cakes. In a large non stick pan heat 3 tablespoons of oil to med and cook the cakes for three to four minutes on each side.
  • For the Grilled Lemon and Chive Crème Fraiche:
  • In a heated grill pan grill the two lemon half’s for 3 three minutes. Let stand to cool to room temperature. Extract the juice and add to the crème fraiche along with the chives. Season with salt and pepper. Refrigerate until ready to serve.
  • For the Pickled Vegetable Salad:
  • Prepare all the vegetables into uniform bite size pieces. Bring the vinegar and remaining ingredients to a boil. Add the vegetables to the vinegar and take off the heat. Let vegetables stand until it has cooled to room temperature.

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