If you’re searching for a flavour-packed smoked mackerel recipe that’s easy, versatile and crowd-pleasing, these smoked mackerel fishcakes deliver on every level. Golden and crisp on the outside, soft and flaky in the centre. They combine rich smoked mackerel with fresh herbs, lemon and a light breadcrumb coating. This is finished with a refreshing dill yoghurt sauce.
This is a recipe designed to work beautifully for home cooks, catering kitchens, cafés and hospitality menus. It offers restaurant-quality results without complicated techniques.
Smoked mackerel is one of the most underrated seafood ingredients. Naturally rich, oily and full of depth, it brings bold flavour to dishes without requiring heavy seasoning. In fishcakes, it provides structure, moisture and a smoky savouriness that pairs exceptionally well with potatoes and fresh herbs.
Using Sykes Seafood Smoked Mackerel Fillets ensures consistency, quality and a clean, well-balanced smoke. The fillets flake easily, making them ideal for shaping fishcakes that hold together well and cook evenly.
Smoked mackerel is also highly nutritious, making this recipe as nourishing as it is delicious:
- Naturally high in omega-3 fatty acids
- An excellent source of protein
- Rich in vitamin D and vitamin B12
- Suitable for pescatarian diets
How to Make Smoked Mackerel Fishcakes – Step-by-Step Method
This smoked mackerel fishcake recipe is simple to prepare and delivers bold, smoky flavour with minimal effort. Made using flaked smoked mackerel, creamy potatoes, fresh herbs and lemon, the fishcakes are easy to shape and quick to cook. They are ideal for both home kitchens and professional catering. Follow the step-by-step instructions below to create golden, crispy fishcakes with a soft, flavour-packed centre. Finish them with a fresh dill yoghurt sauce. Perfect for a seafood starter, light main course or lunch dish:
Smoked Mackerel & Lemon Herb Fishcakes with Dill Yoghurt Sauce
Ingredients
For the Fishcakes
- 5 smoked mackerel fillets, skin removed and flaked
- 800 g waxy potatoes, peeled & cut into chunks
- 1 small red onion, finely diced
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- 1 tbsp chopped dill (plus extra for sauce)
- 1 spring onion, finely sliced
- 1 tsp black pepper (sea salt optional — mackerel is naturally salty)
- 1 egg, beaten
- 100 g plain flour (plus extra for dusting)
- 150 g panko breadcrumbs (or regular if preferred)
- Vegetable oil, for shallow frying
For the Dill Yoghurt Sauce
Instructions
Cook the Potatoes:
- Place potatoes in a large pan of cold, salted water and bring to the boil.
- Cook 12–15 min until tender when pierced with a fork.
- Drain and mash roughly — keep a little texture.
Prepare the Fishcake Mix:
- Remove skins and bones from the smoked mackerel fillets and flake into large chunks.
- In a large bowl combine: mashed potatoes, flaked mackerel, red onion, lemon zest and juice, parsley, dill and spring onion and black pepper
- Mix gently — avoid over-working so texture stays light.
Shape & Coat the Fishcakes:
- Dust your hands with flour.
- Divide mixture into golf-ball sized portions and shape into patties.
- Lightly coat each in flour, dip in beaten egg, then press into panko breadcrumbs.
- Place on a tray and chill for 10–15 min — this helps them hold their shape when frying.
Fry to Golden Perfection:
- Heat 3–4 mm of vegetable oil in a large frying pan over medium heat.
- When hot, add the fishcakes (do not overcrowd).
- Fry 3–4 min each side until golden and crisp.
- Drain on kitchen paper.
Make the Dill Yoghurt Sauce:
- In a small bowl combine yoghurt, lemon juice, dill and garlic.
- Season with black pepper.
- Chill until ready to serve.
To Serve:
- Arrange fishcakes on a platter with lemon wedges, a scattering of fresh dill and your dill yoghurt sauce on the side. Pair with a crisp green salad or minted peas for a beautiful lunch or starter.
Notes
Nutrition
A Balanced Recipe with Big Flavour
The beauty of this smoked mackerel fishcake recipe lies in its balance. Creamy mashed potatoes soften the intensity of the smoked fish, while lemon zest lifts the flavours and fresh herbs add brightness. A light breadcrumb coating creates a crisp golden exterior without overpowering the filling.
The dill yoghurt sauce plays an essential role, cutting through the richness of the fish with freshness and acidity. It transforms the dish from comforting to refined, making it suitable for everything from casual lunches to elegant starters. This makes the recipe ideal for:
- Seafood starters
- Light main courses
- Lunch menus
- Buffets and sharing platters
Serving Suggestions
These smoked mackerel fishcakes are incredibly versatile and adapt effortlessly to a wide range of occasions. They are suitable from simple weekday meals to elegant entertaining and professional catering service.
For a light lunch or everyday supper, serve the fishcakes with a crisp green salad made with rocket, watercress or mixed leaves. Dress the salad lightly with lemon juice and extra virgin olive oil. Adding cherry tomatoes, sliced radishes or cucumber brings freshness and texture. This balances the richness of the smoked mackerel.
As a starter, present smaller fishcakes with a generous spoon of dill yoghurt sauce, a wedge of fresh lemon and a scattering of chopped dill or parsley. This makes an elegant first course for dinner parties, festive menus and seafood-focused events. It offers refined flavour without feeling heavy.
For a more filling main course, pair the fishcakes with buttered new potatoes, crushed baby potatoes or creamy mash. Seasonal vegetables such as tenderstem broccoli, green beans or buttered spinach work particularly well. A simple pickle—such as pickled cucumber, fennel slaw, capers or gherkins—adds acidity and contrast, cutting through the smoky richness of the fish.
These fishcakes are also ideal for buffets, sharing platters and canapé service. Shape the mixture into smaller portions and serve warm with dipping sauces on the side. This makes them perfect for parties, catering events, office lunches and festive spreads. Because they can be prepared ahead of time and cooked to order, they are both practical and visually appealing.
For a more contemporary twist, serve the fishcakes in soft brioche buns or crusty rolls with salad leaves and yoghurt sauce. This makes for a seafood-inspired sandwich. It is ideal for cafés or casual dining menus.
At the heart of this recipe are premium smoked mackerel fillets, sourced for their rich flavour, firm texture and consistent quality. Sykes Seafood Smoked Mackerel Fillets, available from Nicol Retailer Limited, are naturally smoked to deliver a deep, balanced savouriness that works perfectly in fishcakes, salads, pâtés and hot dishes. Ready to use and expertly prepared, these fillets save time without compromising on taste, making them ideal for home cooks, caterers and professional kitchens alike. High in protein and omega-3, smoked mackerel is both nutritious and versatile, making it a reliable choice for everyday cooking and menu development.