Smoked Mackerel & Lemon Herb Fishcakes with Dill Yoghurt Sauce

Smoked mackerel fishcakes with dill yoghurt sauce – recipe and image by Nicol Retailer Limited.

Smoked Mackerel & Lemon Herb Fishcakes with Dill Yoghurt Sauce

Smoked mackerel brings rich, smoky flavour that pairs beautifully with fresh herbs, lemon and creamy potatoes. These fishcakes are crisp on the outside, silky inside, and served with a tangy dill yoghurt sauce.

Course Buffet / Sharing Platter, Light Main Course, Lunch Dish, Starter

Cuisine Café / Deli Cuisine, English, Gastropub Style, Modern British

Diet Low Fat, Vegetarian

Keyword British seafood, Easy fishcakes, Fishcake recipe, Pescatarian recipe, Smoked fish dishes, Smoked mackerel fishcakes, Smoked mackerel recipe

Prep Time 20

Cook Time 15

Chilling Time: 15

Servings People

Calories 420

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

200 g Greek yoghurt (or dairy-free yoghurt)
1 tbsp lemon juice
2 tbsp chopped fresh dill
1 small clove garlic, minced
Black pepper to taste

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

These smoked mackerel fishcakes are a quick, flavour-packed seafood dish, perfect for starters, light mains, or lunch menus. Using ready-smoked mackerel fillets keeps preparation simple while delivering rich, smoky flavour and natural omega-3 benefits.

For best results, avoid adding extra salt until tasting, as smoked mackerel is naturally seasoned. Chilling the fishcakes before cooking helps them hold their shape and achieve a crisp golden finish when pan-fried.

This recipe is pescatarian-friendly, high in protein, and easily adaptable to gluten-free or dairy-free diets with simple substitutions. Ideal for home cooks, catering menus, and festive seafood spreads.

Nutrition