Fishcakes

Method

1. Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.

2. Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn’t cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fishcake.

3. Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fishcakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

4. For the tartare sauce, mix all the ingredients together – ready to dip your fishcakes in.

5. Heat the vegetable oil in a frying pan and fry the fishcakes for 5-6 minutes each side until golden and heated through. Serve