• 4 large Mackerel, filleted
  • 6 Eggs
  • 5 large baking Potatoes 
  • 2 Lemons
  • 2 Shallots 
  • 200g Prawns
  • 200g Crab meat
  • Small bunch Parsley 
  • Small bunch Chives
  • Large bunch of Watercress 
  • 1 tbsp Fresh horseradish 
  • 3 tbsp Cream cheese 
  • Plain flour
  • Panko bread crumbs
  • Salt 
  • Pepper 


Fillet the mackerel and trim.

Lay the fillets on a baking tray and cover with salt.  Leave them to rest for 15 minutes.

Next, peel the prawns and set aside. 

After 15 minutes, brush the salt off of the mackerel and place the mackerel into a bowl.  

Place the mackerel fillets into a Traeger.

Dice the prawns, add to the crab meat and combine with your fingers – remove any shell. 

Once the mackerel is ready, place in a freezer to cool. 

Remove some leaves from a small bunch of parsley, chop and add to the mixture, along with some finely shaved chives and the zest of a lemon. 

Next grate in a little fresh horseradish. 


Add 6 eggs to a pan of simmering water.  Set a time for 5 minutes and 50 seconds.

Once cooked, remove from the water and place straight into iced water and leave for 5 minutes.

Dry Mash:

Bake 5 large potatoes in the oven for 45 minutes. 

Once cooked remove from the oven and cut the potatoes in half.  Spoon out the potato into a sieve and push through with a scraper to create fluffy dry mash.  Set aside to cool, or place into the freezer to cool quicker.  

Add the crab meat mixture to a large bowl, next add the cooled potato and 3 tbs of cream cheese.  Add some lemon juice.

Remove the skin and flake in the cooled mackerel. Mix well and add black pepper.  

Next, remove the eggs from the iced water and peel very gently, crackling them first. Once peeled, place back into a bowl of iced water.   

Egg wash:

Crack 4 eggs into a bowl and beat.  

Wet your hands and take a handful of the combined crab meat mixture, Pat it out flat in the palm of your hand.  Take an egg and roll it in the flour, sit the egg in the centre of the flattened mixture. Bring the mix around and then start to smooth it so the egg is completely encased. 

Next roll in flour, then roll in the egg wash, drop into the panko bread crumbs – wash your hands – then carefully coat the egg in the breadcrumbs.  

Repeat with the remaining eggs.

Place the eggs into a deep fryer for 5 minutes at 170C / until the bread crumbs turn golden brown.

Watercress sauce:

Add 3 large handfuls of watercress to a food blender.  Add some diced shallot, a squeeze of lemon juice, extra virgin olive oil, black pepper and salt.  Blend until completely smooth. Season to taste.