• 2 can(s) 110g cans John West Steam Cooked Mackerel Fillets (Natural - in a little Olive Oil) drained and slightly mashed
• 450 g baking potatoes, peeled and cut into large chunks
• 30 g butter
• 1 bunch of spring onions, finely sliced
• 1/2 bunch fresh dill
• 1 egg yolk
• Tartare sauce to serve

Heat the oven to 200C/440F/gas 6.

Cook the potatoes in boiling water until tender. Drain and mash over a low heat until smooth.

In a separate saucepan, melt the butter and add the spring onions, cook for 3-4 minutes or until soft. Stir into the potatoes along with the dill and season to taste. Allow to cool.

Stir in the egg yolk and John West Steamed Mackerel Fillets and check the seasoning.

Shape the mixture into 8 small cakes, arrange on a plate and chill for 15-20 minutes.

Transfer to a lightly oiled baking sheet and bake in the oven for 12-15 minutes or until piping hot and sizzling.

Arrange on a plate and serve the tartare sauce separately.