Potato Cakes:

  • Water 500.0 ml
  • Eggs, hardboiled 4.0 pc
  • Parsley, finely chopped 50.0 g
  • Horseradish Sauce 80.0 g
  • Mackerel, skinless, boneless, smoked 225.0 g
  • Flour 100.0 g
  • Egg, mix 30.0 ml

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
  1. Potato Cakes:

    • Place water in a saucepan and bring to boil. Remove from heat and whisk in the Knorr 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 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.