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     Title: Smoked Mackerel and Spinach Fishcakes
Categories: Smoked, British, Mackerel, Eggs
     Yield: 4 Servings

     2  X 5 oz Smoked mackerel
     2 ts Olive oil
     4 oz Cooked spinach
     2 oz Butter
     4    Potatoes; peel, boil, mash
     2    Eggs beaten
     2 tb Fresh dill, finely chopped
   1/2 ts Freshly grated nutmeg
          Salt and pepper
     5 oz Natural yoghurt (fluid ounces)

 Heat the grill (broiler) and place the smoked mackerel underneath,
 drizzled with olive oil. Cook for about 3 minutes on each side.
 Carefully flake the fish off the skin.

 Place the spinach in a saucepan with a tiny knob of butter and dry
 out over medium heat. Place the mackerel and spinach in a bowl with
 the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add
 yoghurt to mix to a fairly firm consistency; if it's too sloppy the
 fishcakes will not hold their shape.

 Take a large egg-sized amount of mixture in your hands and form into
 a flat cake - you should be able to make 4 large fishcakes. Place
 under the grill and cook for 5-10 minutes, turning once. Serve hot.

 Carlton Food Network http://www.cfn.co.uk/

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