Smoked Fishcakes With Gooseberry Chutney And Celery And Watercress Salad
This delightful recipe combines the tangy flavors of homemade gooseberry chutney with crispy smoked mackerel fishcakes. The chutney is a perfect balance of sweet and sour, while the fishcakes are packed with smoked mackerel and a hint of chili heat. Serve the fishcakes alongside a refreshing celery and watercress salad for a beautifully balanced meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 600g/1lb 5oz green or red gooseberries
- 1 large onion
- 1 garlic
- ½ tsp mustard powder
- 1 tsp lemon juice
- 300ml/10fl oz cider vinegar
- 2 tbsp green peppercorns
- 175g/6oz raisins
- 175g/6oz brown sugar
- , for deep frying vegetable oil
- 110g/4oz smoked mackerel
- 110g/4oz mashed potato
- 1 red chilli
- and pepper salt
- 1 lime
- 75g/2½oz plain flour
- 2 free-range eggs
- 90g/3¼oz Japanese panko breadcrumbs
- 1 head celery
- 1 bunch watercress
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp clear honey
Instructions
- For the gooseberry chutney, put the gooseberries, onion, garlic, mustard and lemon juice in a preserving pan and pour over two-thirds of the vinegar. Add the peppercorns and bring to the boil.
- Reduce the heat and simmer for about 10 minutes, stirring occasionally, until thick.
- Add the raisins, sugar and the remaining vinegar. Season with a pinch of salt. Stir over a low heat until the sugar is dissolved, then simmer for up to 30 minutes, stirring frequently, until thick and syrupy. Remove from the heat and set aside to cool.
- For the smoked fishcakes, heat the oil in a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
- Mix the mackerel, mashed potato and chilli in a bowl until well combined. Season with salt and freshly ground black pepper and add lime juice, to taste.
- Shape the mixture into 2cm/¾in diameter balls.
- Sprinkle the flour onto one plate, beat the egg in a bowl, then place the breadcrumbs on another plate.
- Dredge each ball in the flour, then dip it in the beaten egg and roll in the breadcrumbs until completely coated.
- Carefully lower the fishcakes into the hot oil and fry for 3-4 minutes, or until crisp, golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
- For the celery and watercress salad, place the celery, leaves and watercress in a bowl.
- In a small bowl or jug, whisk the oil, vinegar and honey together. Season with salt and pepper and whisk again.
- Just before serving pour the dressing over the salad and mix.
- To serve, place a spoonful of chutney on each plate and place the fish cakes on top. Garnish with the celery and watercress salad.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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