Starter	Easy	4	40min

By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador

• Start by peeling the potatoes, cutting them into 2 inch pieces and placing them into a large saucepan of cold water. Add a pinch of salt and bring to the boil. Once the potatoes are soft (about 15 minutes after boiling) remove from the heat and drain. Leave them to cool for 10 minutes or so before mashing or putting them through a ricer. Place the mashed potatoes into the fridge to cool while you prepare the fish cake mix.
• Place the haddock into a food processor along with the smoked salmon. Blitz to a chunky texture before adding the parsley, chives, lemon zest and capers and then season with salt and pepper. Pulse the mix in your blender until all is combined. Blend the fish mix with the chilled mashed potato. Divide the mix into 4 portions.
• Now take one of the portions and make it into a ball. Make an indentation into the centre of the fish cake using your thumb or a tea spoon. Take a heaped tsp of the spreadable fresh French goat’s cheese and place this into the indentation. Close the gaps around the cheese so that the cheese is left in the middle of the fish cake. Mould into a pattie shape and place into the fridge while you do the others.
• When all the fish cakes are moulded and stuffed you need to bread them.Take 3 bowls and place the flour into one, 2 beaten eggs in another and the bread crumbs into the third. Coat each fish cake first in the flour, then the egg and finally the bread crumbs and then let them set again in the fridge. You can now leave them until you are ready to cook.
• Once all the fish cakes are crumbed, put a large frying pan on a medium heat and add in the oil. Lay in the fish cakes and allow to cook on both sides for 3-4 minutes until golden brown, then remove from the pan and place onto a baking sheet. Place into a preheated oven for another 10 minutes.
• Serve with a wedge of lemon, spoonful of mayonnaise and a crispy salad.