Introduction
Germany knows its way around smoked fish. Along the northern coast, smoked mackerel has been feeding fishing communities for generations. Rich, salty, smoky fish mixed with potato, herbs, and mustard creates something that sits somewhere between a fish cake and a proper pub lunch. The air fryer gives these cakes a beautifully crisp crust while keeping the middle soft, smoky, and packed with flavour. Comfort food with serious North Sea credentials.
You’ll Need
350g smoked mackerel fillets, skin removed and flaked
500g potatoes, peeled and diced
1 small onion, finely diced
1 tbsp wholegrain mustard
1 egg
60g breadcrumbs
1 tbsp fresh parsley, chopped
1 tsp sea salt
½ tsp black pepper
1 tsp lemon juice
Oil spray
For the Mustard Mayo
4 tbsp mayonnaise
1 tsp wholegrain mustard
1 tsp lemon juice
Optional but Dangerous
Pickled onions
Cucumber salad
Crusty bread
Extra smoked mackerel
Method
Preheat your air fryer to 190°C.
Boil the potatoes until tender, then drain thoroughly and mash.
Allow the mash to cool slightly.
Add the smoked mackerel, onion, wholegrain mustard, egg, breadcrumbs, parsley, salt, black pepper, and lemon juice.
Mix thoroughly until everything binds together.
Form into 8–10 thick fish cakes.
Lightly spray the air fryer basket with oil.
Arrange the fish cakes in a single layer.
Spray the tops lightly with oil.
Air fry at 190°C for 12–14 minutes, carefully turning halfway through, until deeply golden and crisp.
While the fish cakes cook, mix together the mayonnaise, mustard, and lemon juice.
Allow the cakes to rest for 1 minute before serving.
Serve hot with mustard mayo, pickled onions, or cucumber salad if using.