Salmon and haddock fishcakes

This fishcake recipe makes a simple, comforting supper the whole family will love. If you’d rather keep things a little lighter swap the double cream for quark and bake the fishcakes for 10-15 minutes in the oven until golden.

1. Preheat the oven to 190°C/170°fan/gas mark 5.
2. Line a baking tray with foil and place the haddock and salmon on it skin-side down. Roast the fish in the oven for 8-10 minutes, until moist and flaky.
3. Allow to cool, then remove the skin and check the fish for bones. Place in a bowl and refrigerate until required.
4. Strain any juices from the baking tray into a bowl and add the cream and mustard, mixing well until thoroughly combined. Refrigerate the cream mixture until required, adding any extra juices from the rested fish.
5. Meanwhile, cook the potatoes in a pan of boiling salted water and simmer for 10-15 minutes. Drain and leave to stream a little in the colander before crushing with a fork. Leave to rest for 4-5 minutes, until cool enough to handle.
6. Whilst the potato is cooling heat a little oil in a pan and fry the shallot, leek and celery for 4-5 minutes, until soft but not coloured. Drain on kitchen paper and allow to cool.
7. To assemble the fishcakes, combine the fish, potato, parsley and vegetables together in a large bowl and mix gently. Fold in the cream and mustard mix, seasoning generously with salt and black pepper. Shape into 4-8 cakes and chill until ready to cook.
8. To cook, dust the cakes with flour and fry in a pan with a little oil for 4-5 minutes per side. Serve hot with tartare sauce, lemon wedges and a green salad on the side.