Try a burger alternative with this mouthwatering smoked mackerel version served with a side of crispy sweet potato fries. It's the perfect combination of smoky salt balanced with the creaminess of Jarlsberg cheese.
Preheat the oven to gas 6, 200°C, fan 180°C.
Slice the sweet potatoes lengthways and then into long chips. On a large baking sheet, toss them in 2 tbsp of olive oil and season well. Bake for 30-40 minutes, turning once.
To make the mackerel burgers, combine the dill, gherkins and onion and fish in a food processor until well mixed. Add the egg and mix thoroughly. Form into 4 burgers, put on a baking tray and chill until firmed up.
When the burgers are chilled, cook on barbecue or heat the remaining olive oil in a large frying pan and fry for 4 minutes on each side or until golden and hot through. Once you have turned the burgers, add a slice of Jarlsberg cheese on top to melt, if using. Serve in a granary roll with the sweet potato chips on the side.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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