smoked mackerel and coconut fishcakes, with hollandaise

Possibly feeling guilty after the week befores manhandling of their crabs, I've been thinking about Barnes Fish Shop a lot recently, and how we should really eat more fushty-fush. Particularly as the 'mongers are so nice when somebody wants to look at all the fish in the window - generally they pick up the biggest fish they can find and pretend to let it eat him...

Anyhoo, I spot this recipe in the August Delicious from hot young Cannuck-Kiwi chef Anna Hansen and despite my bad memories of attempting to cook fish cakes in Lacy Road (Damn you Bill Granger!) I figure 'why not'?

Rather than tea-smoking my own salmon (really?), I replace it with a couple of fillets of smoked mackerel and do you know what? They were really easy to make, and really tasty. Who knew?

A couple of points to note:

• I didn't make the hollandaise but I would say if anything they need something to moisten them up, especially if you over poach your egg
• Also, they could probably do with some time in the fridge pre-cooking just to firm them up a bit
• The combination of the coconut, lemon zest and spring onions give them a hint of thai fishcakes. Only a hint mind
• You need lots of spinach to have a decent amount post-wilting
  

In the end I made six, so I've got a couple for breakfast this week and maybe two for lunch with a salad. Ana louise, quake in fear because we're definitely having non-tea smoked mackerel and coconut fishcakes again!

sources
tea-smoked salmon (mackerel) and coconut fishcakes, with(out) hollandaise - Anna Hansen, Delicious, August 2010, p62