Fishcakes

Method

1. Boil the potatoes in a big pan of salted boiling water for around 15 until tender enough to crush or mash. Drain and set aside.

2. Poach the salmon in a shallow pan with just enough water to cover the salmon. Add the bashed peppercorns, bay leaves and white wine vinegar and bring to the boil. Lower the heat and cover the pan, cooking for a further 5 minutes. Turn the heat off but keep the lid on while you prepare the potatoes.

3. Roughly mash or crush the potatoes with a good knob of butter, a pinch of sea salt and a few cracks of black pepper. Chop the parsley and add to the potatoes. Remove the salmon from the poaching water, remove the skin and tear the fish up into flakes.

4. Add the fish and beaten egg to potato and parsley mixture and make sure everything is well combined but still a little rough texture-wise. You don’t want to make a paste. Using your hands, form the fishcakes. You should be able to get around 6 medium sized patties.

5. Place the fishcakes in the fridge for around 30 minutes before cooking.

6. Heat a little olive oil in a frying pan over a medium-high heat. Add the butter to the pan and then cook the fishcakes in batches if needed. Let them cook for around 6 minutes on each side — enough time so that the cakes for a lovely golden-brown crust.