Smoked Mackerel Mini Fish Cakes

Bring the taste of the Cape to your table with these Smoked Mackerel Mini Fish Cakes made with Chatham Harvesters' smoked mackerel. This easy-to-make recipe is perfect as an appetizer, offering bold flavor in every bite.

The herbs beautifully complement the molasses-vinegar brine of the smoked mackerel. Thyme and rosemary echo the bay leaf’s woodsy notes, while parsley brightens the richness. A touch of Dijon and a squeeze of lemon balance the subtle sweetness of molasses and the natural oiliness of the fish, creating a perfectly rounded flavor.

Serve the mini cakes atop arugula tossed in a light cider vinaigrette for a fresh contrast. Add a side of pickled onions for a bright, tangy finish that cuts through the richness.

They’re also wonderfully practical. Make a batch ahead and freeze. Simply, pull them out of the freezer, thaw, and reheat when company drops by for an effortless bite.

For a heartier option, shape into regular-sized cakes. Serve on a toasted English muffin with a poached egg for a seaside twist on Eggs Benedict, or tuck into a buttery brioche roll with tartar sauce for a satisfying seafood sandwich.

Simple, versatile, and distinctly Cape Cod.

Smoked Mackerel Mini Fish Cakes 

Makes: 8-10 mini cakes or 2- 3 regular-sized fish cakes 

Ingredients

• 5 oz Chatham Harvesters smoked mackerel, thawed and the skinned removed 

• 1 cup baked potato, cooled and roughly mashed (about 1 medium Yukon Gold)

• 1 tablespoon finely minced shallot or red onion

• 1 tablespoon chopped fresh parsley

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• ½ teaspoon finely chopped fresh rosemary (very fine mince)

• 1 teaspoon Dijon mustard

• 1 teaspoon lemon zest

• 1–2 teaspoons lemon juice (to taste)

• 1 egg, lightly beaten

• ¼ cup plain breadcrumbs (for coating only)

• Freshly ground black pepper

• Olive oil or butter for pan-frying

Bake the Potatoes

1. Bake at 400°F for 40 minutes, or until soft.

2. Cool slightly, peel the skin off, and roughly mash, and leave some texture.

Prepare the Fish Mixture

1. Flake the smoked mackerel, removing the skin.

2. In a bowl, combine:

   • Flaked mackerel

   • Roasted mashed potatoes

   • Shallot

   • Parsley, thyme, rosemary

   • Dijon

   • Lemon zest and 1 tsp lemon juice

   • Half of the beaten egg (reserve the rest for binding if needed)

   • Black pepper

3. Mix gently. The mixture should hold together when pressed.

4. If too dry, add a little more egg.

5. If too wet, chill 15 minutes before shaping.

Form & Coat

1. Divide into equal portions and shape into ovals,  flattening slightly

2. Lightly coat each cake in breadcrumbs, pressing gently so crumbs adhere.

   
   

   (No breadcrumbs in the interior — just on the outside.)

Cook

1. Heat 2 tablespoons olive oil (or oil and butter mix) in a skillet over medium heat.

2. Cook cakes 2-3 minutes per side until golden brown and heated through. If making two regular-sized cakes. and cook each side for 4-6 minutes. 

3. Avoid flipping too early to prevent breaking.

4. Serve or freeze for another day.