Bistro Fish Cakes

The beauty of smoked fish is that a little can go a long way and fish cakes are equally at home as a cosy meal or accompanied by salad leaves as an elegant starter.

1. 1. Pour the milk into a large saucepan with the bay leaves and bring to a simmer. Lay the fish, skin side up, in the milk and continue to simmer for a further 3 minutes then turn off the heat and allow to cool.
2. 2. Prepare the mashed potato: For this small quantity, microwave on High for about 7 minutes or until the potato is cooked and tender then allow it to cool after which the skin will peel away easily. Place into a mixing bowl along with a knob of butter, gently mashing with a fork.
3. 3. Reserving the milk, gently flake the fish away from the skin with the point of a sharp knife. Add the fish to the potato along with the chopped spring onion (still using a fork), mashing and mixing well.
4. 4. With damp hands to prevent the mixture sticking, divide into 8 equal portions and roll into balls in the palms of your hands then gently flatten and shape into 'cakes'. Chill for at least an hour or even overnight.
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5. Dust each cake with a little flour, coat in beaten egg and then roll in breadcrumbs until completely coated.
6. Chive Sauce: Melt the butter in a small saucepan, continually whisking add the flour and cook for a couple of minutes to produce a roux. Remove the bay leaves from the milk then gradually pour into the hot roux, allowing the mixture to thicken slightly between each addition. Bring to a final simmer after which finely snip the chives directly into the sauce.
7. Heat a little oil in a frying pan then sauté the fishcakes for 3 or 4 minutes on each side until golden and crispy.
Serve immediately or drain on absorbent paper then re-heat in a moderate oven (180 degrees C) for about 12 minutes until piping hot.
If your sauce does go lumpy, simply pass through a sieve before adding the chives.