Instructions: Heat the milk with the mace bouquet garni and onion.

Remove from the heat just before it boils cover and leave to infuse.

Boil the potatoes in their skins until tender then drain skin and mash.

Melt the butter.

Stir in the flour followed by the strained milk.

Bring to the boil stirring constantly to make a thick smooth sauce.

Simmer for a few minutes then remove from the heat and stir in the cream and chopped parsley.

Fold the sauce into the mashed potatoes followed by the salmon and lemon juice taking care not to break up the salmon flakes.

Season to taste.

Leave the mixture to cool completely then chill for a few hours or preferably overnight.

Using floured hands shape the mixture into 8 cakes each about 7.5 cm (3 in) in diameter.

Dust with seasoned flour then brush with beaten egg and coat with the crumbs.

Chill until ready to cook.

Fry a few cakes at a time in the hot oil and butter in a frying pan until crisp and golden on both sides.

Serve with a homemade tomato sauce on the side.

Note. for a special meal arrange the fishcakes on a bed of cooked seasoned spinach and serve with parsley sauce.

Serves 8 as a starter or 4 as a main course

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