Felicity’s traditional fish cookery; March.

Charles Kingsley wrote the ‘Water Babies’ in Victorian times. In the story Tom, the chimney sweep’s boy, meets the gentleman salmon and the nosey drift of trout when he jumps in the river to become clean and safe! He plays with the mackerel and herring whom he meets at the mouth of the river where it joins the sea.

Here is an interesting recipe for smoked mackerel fishcakes -quick and easy. You could make 4 large ones for a satisfying supper, even served in a burger!

Smoked Mackerel, Chilli and Lemon fishcakes (for 8 fishcakes, or 4 burgers).


500g potatoes.

Flat-leaf parsley.

Lemon juice.

Chilli flakes.

300g smoked mackerel fillets.

1 tbsp. flour (and some for dusting).

2 tblsp. Oil.


1. Peel, dice and boil the potatoes for 15 mins.

2.Chop the parsley.

3.Drain and mash the potatoes with the parsley, chilli flakes and lemon juice.

4.Flake the fish into the mash, add the flour and mix well.

5.Put them on a plate and chill in the fridge for 30mins. (or freeze for future use)

6.Heat oil in the large frying plan and cook on medium heat for 7mins.each side.

Serve with green vegetables and tartare sauce or horseradish sauce with added mayonnaise.


These cheese scones are extra delicious served with cream cheese and smoked salmon. They can be served for fish teas.

Cheddar and Smoked salmon scones.


225g self-raising flour, plus extra for dusting.

1tsp. baking powder.

50g salted butter, diced.

100g Mature Cheddar Cheese.

150ml milk, plus extra for brushing.

100g mature smoked salmon.

Chives and lemon.


Preheat the oven to 220C or gas mark 7. Stir together the flour and baking powder, then using your fingertips rub in the butter until it resembles breadcrumbs. Using a table knife, stir in ¾ of the cheese and then the milk to make a fairly soft dough. On a lightly floured surface pat the dough out to a thickness of 2cm and stamp out 5cm -wide rounds. Reuse the trimmings, to make 12 scones. Transfer to a baking tray, brush lightly with milk and scatter over the reserved cheese. Bake for 10-12 minutes until golden brown. Transfer to a wire rack and leave to cool.

Spilt each scone in half, spread the base with soft cheese and chives, add a piece of smoked salmon and replace the top. Serve with small slices of lemon wedges for squeezing over the salmon.

(Photo of scones is courtesy of Waitrose Cards.)


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