Fishcakes

Method

1. Put 150 g of peeled, evenly chunked floury potato into a small pan, cover with cold salted water, bring to the boil and simmer for 15-18 minutes until a knife slides through with no resistance. Drain in a colander and leave to steam dry for 3 minutes so the mash stays dry.
2. Return the potato to the dry pan and mash smoothly with 8 g of butter. Season with salt and white pepper and set aside to cool; a warm mash will make the cakes sag.
3. Lay 120 g of skinned smoked haddock in a small frying pan and pour over 100 ml of whole milk. Bring barely to a tremble over a low heat and poach for 4-5 minutes, until the flesh is opaque and flakes at the touch of a fork. Lift the fish out with a slotted spoon, drain well and flake into large pieces, discarding the milk.