Smoked Mackerel Fishcake, Potatoes And Apple Remoulade

Cut your leek[s] in half and wash carefully to remove any grit from between the leaves, then top, tail and slice very finely

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-low heat

Once melted, add the sliced leek, a pinch of salt and 30ml [45ml] [60ml] cold water, then cook for 5 min or until the water has evaporated

Meanwhile, boil a kettle

Chop your waxy potatoes (skins on) in half

Add the halved potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

Peel the skin off your smoked mackerel fillet[s] and discard

Flake the smoked mackerel into very small, bite-sized pieces

Combine the flaked mackerel in a bowl with your soft cheese, panko breadcrumbs and cooked leek, reserve the pan

Season with a pinch of both salt and pepper, knead well and divide the mixture equally, then shape into patties – these are your smoked mackerel fishcake[s]

Return the reserved pan to a low heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil

Once hot, add the smoked mackerel fishcake[s] and cook for 3-4 min on each side until browned and crispy, adding more vegetable oil if needed

Tip: Flip gently and resist moving the patties so they hold their shape!

Meanwhile, chop your dill finely

Chop your chives finely (keep both herbs separate)

Cut your apple[s] (skin on) into very fine matchsticks

Combine your mayo, wholegrain mustard, chopped dill and the apple matchsticks with a pinch of pepper – this is your apple remoulade

Add a knob of butter, the chopped chives and a grind of pepper to the drained potatoes and give everything a good mix up – these are your herby potatoes