Ingredients

Step by step

1. Put the potatoes in a pan of cold salted water, bring to the boil, and cook until tender. Drain in a colander and set aside to steam for 5 minutes.
2. Meanwhile, lay the kipper fillets in a pan and cover with the milk. Place over a medium heat and bring to the boil, then drop in the salmon pieces and bring back to a simmer. Remove from the heat, cover with a lid and set aside for 10 minutes, allowing the salmon to cook in the residual heat.
3. Now prepare the coating: put the flour, eggs and breadcrumbs into 3 separate small bowls.
4. Tip the potatoes into a large bowl and mash briefly. Remove the kippers from the milk and flake the flesh into the bowl, discarding any skin and large bones (but don’t worry about all the little soft, hair-like ones). Use a draining spoon to lift the salmon out of the poaching milk and add this too, plus 2 tablespoons of the poaching milk. Add the spring onions, dill, egg and seasoning. Mix together thoroughly.
5. Turn the mix out onto a floured surface and shape into 12 small patties. Coat each one in flour, then egg, and lastly the crumbs. Pat all over and re-shape the cakes. Chill on a tray in the fridge for an hour to firm up.
6. Preheat the oven to 180°C, fan 160°C, gas 4. Heat 3 tablespoons of oil in a large frying pan. Add 6 fishcakes and fry on a medium heat for 3-4 minutes each side until crisp. Repeat with the remaining oil for the rest of the fishcakes. Transfer to a baking tray and cook for 15 minutes or until piping hot.
7. Serve with a simple salad of watercress leaves and a pot of garlicky aioli, plus a lemon wedge to squeeze over the fishcakes.