smoked mackerel fishcakes with beetroot salsa

I’m beginning to love Jo Pratt’s recipes. First, a few months ago I tried a wonderful gorgonzola-red onion ciabatta pizza of hers. And last night, entranced by seasonal thoughts of beetroot and cravings for one of my favourite fish, mackerel, I tried this recipe of hers.

However, because of my day-long deluge of DVD-watching and catching up with friends, I managed not to start cooking until 8:30, 9pm. I don’t recommend that. This isn’t a difficult dish, but I felt rushed. And when I feel rushed, I often don’t measure out ingredients as well. I probably could have used less oil, and I will next time.

I halved the recipe, as I was making it for two people.

These fishcakes are great: mashed potato, peppered smoked mackerel, pepper, spring onions, and rosemary (in place of tarragon). One piece of wholemeal bread for crumbs and a tablespoon of white flour for dusting complete the fishcake, though to be honest I’m sure I could go without the flour next time.

For the beetroot salsa, cubed small beetroot, lemon zest, capers, and red onion offered a lovely sweet counterpart to the savoury fishcakes.

Well worth a try, but start earlier than 9am is my advice! I think I’ll give myself an easier task for dinner tonight.