Three Lily Farm Blog

Forest and Farm to Table

Smoked Mackerel Cakes

A few years ago, I received a stand up smoker for my birthday. Although it is not a piece of equipment I use often, when it is fired up, I am stoked! In culinary school, I learned a lot about hot + cold smoking foods. There we got pretty crafty and converted old, broken fridges into smokers. They worked great, and were super handy because of their size. We smoked everything from ham to chicken and even assorted vegetables. I picked up some fresh, whole mackerel the other day and really wanted to give them a good smoking and while I was, this recipe came to mind. Mackerel is a sustainable source of seafood that is loaded with nutrition. This small, oily fish provides and good dose of vitamin D, B12, protein, and omega-3 fatty acids. Be mindful when picking the meat once the fish is cooked. Mackerel has lots of tiny bones!


  • 14-16 ounces Yukon Gold potatoes
  • 8 ounces smoked Mackerel
  • 3 Tbsp prepared Horseradish
  • 1/4 cup, fresh chopped Herbs
  • 1 egg yolk
  • juice and zest of 1/2 Lemon
  • 1 garlic clove, minced
  • Sea Salt, to taste
  • freshly cracked Black Pepper
  • 1/2 cup Flour of choice (I use Sprouted Spelt)
  • 1 Tbsp Smoked Paprika
  • 1 tsp ground Long Pepper
  • 2 eggs, whisked well


  1. Start by peeling the potatoes, then place in cold, salted water. Bring to a boil, cook until fork tender. Strain the potatoes, drain well. Allow to cool slightly.
  2. Use a potato masher to smash the potatoes. Don't go to crazy, as a few chunks add a nice texture.
  3. Add the potatoes to a large mixing bowl along with the egg yolk, horseradish, chopped herbs, lemon zest and juice, sea salt and black pepper. Stir well.
  4. Break up the mackerel into large chunks and gently mix to combine.
  5. Divide the mixture into 4-6 portions. Using slightly wet hands, form the portions into 1 inch thick cakes.
  6. Place the flour in a small bowl, seasoned with some sea salt, smoked paprika, and long pepper. Mix to combine
  7. Whisk the eggs in another small bowl.
  8. One at a time, coat each mackerel cake with flour, then into the egg, then back into the flour. Set aside. Repeat with the remainder of the cakes.
  9. In a large saute pan, heat 1/2 cup of lard, beef suet, or ghee. Once hot, add the cakes and pan fry for 3-4 minutes, then flip and repeat.
  10. Drain onto a paper towel, then serve over sautéed veggies or a side salad. Top with fresh salsa, creme fraiche, and a squeeze of lemon. Enjoy!