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Smoked Mackerel Potato Cakes with Horseradish Cream

Smoked Mackerel Potato Cakes with Horseradish Cream – Recipes

Designed for professional chefs, check out this Smoked Mackerel Potato Cakes with Horseradish Cream recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mashed Potato, Knorr Vegetable Powder and Colman's Dijon Mustard.

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Ingredients

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Potato Cakes:

Plating and Serving:

  • Crème fraiche 200.0 g
  • Broad beans, shelled, cooked 100.0 g
  • Asparagus spears, trimmed, cooked 100.0 g
  • Pea Shoots 100.0 g
  • Lemons, halved, grilled 2.0 pc
  • Paprika, smoked
  • Micro herbs 15.0 g
  • Colman's Dijon Mustard (2x2.25kg) 10.0 g

Designed for professional chefs, check out this Smoked Mackerel Potato Cakes with Horseradish Cream recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Mashed Potato, Knorr Vegetable Powder and Colman's Dijon Mustard.

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Preparation

  1. Potato Cakes:

    • Place water in a saucepan and bring to boil. Remove from heat and whisk in the Knorr Professional Mashed Potato. Place in a bowl and refrigerate until cold.
    • Cut the eggs in half, remove the yolks and finely dice the egg whites. Mash the yolks.
    • Combine the mashed potatoes, egg yolks, diced egg whites, parsley with 50g of Horseradish and Knorr Professional Vegetable Bouillon Powder. Stir well.
    • Flake the mackerel into large chunks and add to the potato mixture with the flour and egg. Stir gently until all the ingredients are well mixed. Do not over mix or the fish will turn to mush. Refrigerate mixture for about 20 minutes. Cook in a deep fryer for about 3-5 minutes, or until lightly browned and the middle is cooked through.

  2. Plating and Serving:

    • Combine crème fraîche with remaining 30g of horseradish and Colman's Dijon Mustard.
    • To serve, place fish cakes on a serving platter with the broad beans, asparagus, pea tendrils and grilled lemon. Dollop with horseradish, crème fraîche, sprinkle with smoked paprika and scatter micro herbs.