Salmon and smoked trout fishcakes

Method

1. Place the salmon into a small pan and cover with the milk. Add the bay leaf and bring up to the boil. Lower the heat to a gentle simmer to poach the salmon for 4-5 minutes. Turn the heat off and allow the salmon to sit in the hot milk for a further 4-5 minutes, or until cooked through. Remove the salmon from the pan and allow to cool before gently flaking the meat into a large bowl.

2. Flake the trout into the bowl with the salmon and mix together. Add the mashed potato to the bowl along with the horseradish and parsley. Season with a little salt and freshly ground black pepper, then gently mix together until well combined.

3. Divide the mixture evenly and shape into patties.

4. Dust each fishcake in the flour, then dip into the beaten egg and finally coat in the breadcrumbs. If possible, chill for 30 minutes in the fridge to allow the fishcakes to set before cooking.

5. Heat a drizzle of vegetable oil in a frying pan and fry the fishcakes in small batches for 3-4 minutes on both sides, or until golden-brown and cooked through. Drain on kitchen paper and repeat with the remaining fishcakes.

6. Mix the capers and cornichons in with the crème fraiche, add a squeeze of lemon juice and a sprinkling of chopped parsley.

7. Lightly dress the watercress and rocket salad with lemon juice and a drizzle of olive oil.

8. To serve, arrange the salad on the side of a serving plate and place the fishcakes alongside. Serve the crème fraiche in a small dipping bowl on the side, along with a wedge of lemon.