Salmon and Cod Fishcakes

Directions

1. 1
   Bring the potatoes to the boil, adding a pinch of salt.
2. 2
   Turn down heat and cook for 20 minutes.
3. 3
   Drain and mash thoroughly to get rid of lumps.
4. 4
   Add 4 tablespoons butter, salt and freshly ground pepper.
5. 5
   Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade.
6. 6
   Dip the fish in it and wrap each piece in foil, with a sprig of parsley.
7. 7
   Put parcels in fish kettle or on baking sheet.
8. 8
   Add boiling water and steam for 10 to 12 minutes until the juices flow.
9. 9
   Remove from silver foil and check for bones.
10. 10
    Flake it into big chunks and combine with the mashed potatoes in a big bowl.
11. 11
    *Cook's note: Ratio of potato to fish should be 50:50.
12. 12
    In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft.
13. 13
    Combine with potatoes and fish.
14. 14
    Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
15. 15
    Remove and form the fishcakes using a dessertspoon and pat them into shape.
16. 16
    Dust with flour.
17. 17
    Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown.
18. 18
    Dry them on paper towels.
19. 19
    Garnish with parsley and slices of lemon.
20. 20
    * Cook's note: Leaving the mixture to chill makes it easier to handle.