Smoked Fish Cakes with Crunchy Salad and Tartare Sauce

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil.
2. Cook potatoes in pot of boiling water for 12–15 minutes, until very soft. Drain well and return to pot. While potatoes cook, flake smoked fish away from skin, removing any remaining bones and set aside in a large bowl.
3. Cut broccoli into small florets. Place broccoli and salt in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5–6 minutes, until bright green and tender. Drain, refresh under cold water and drain again. Set aside.
4. While potatoes and broccoli cook, prepare the rest of salad. Shred lettuce; cut cherry tomatoes in half; roughly dice cucumber. Place in another large bowl and set aside. Mash potatoes with butter, chives, lemon zest and salt. Add to bowl with smoked fish, mix well and season with pepper.
5. Using a ¼ cup measure, scoop out fish cake mixture and roll into balls. Roll in breadcrumbs and flatten slightly into small cakes, 2cm-thick. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook fish cakes, in batches, for 2–3 minutes each side, until golden and warmed through.
6. Wipe out pan and add another drizzle of oil, as needed, between batches. Remove cakes from pan and set aside to keep warm. Add drained broccoli to salad, along with oil and vinegar. Toss to combine and season with salt and pepper.
7. Divide smoked fish cakes between plates and serve crunchy salad on the side. Use tartare sauce for dipping and squeeze a lemon wedge over smoked fish cakes before serving.