The smoked mackerel wasn't smoked!

I was planning to make smoked mackerel fishcakes tonight. In the supermarket there was, as I thought, a new variety of smoked mackerel fillets, with pink peppercorns and herbs. I got so far with fishcakes, released the mackerel from its wrapping and found it more yielding than usual. And paler. And not smoked. So change of plan - interesting potato cakes, and the mackerel quickly pan-fried, on a bed of cabbage tossed with butter, fennel seeds, quince jelly and mustard , plus a salsa of mushrooms, onion, courgette and tomato.
Very nice too, though I say it myself. And hooray for fresh mackerel in the supermarket, even if it is disguised as smoked!