Method

To make the fishcakes, cook the potatoes until tender, drain then mash & leave to cool. Stir in the parsley, lemon zest & juice until well combined. season & add the salmon & haddock.

Divide the mixture into 16 equal portions. Place a quails egg in the centre of 8 portions & cover with the remaining portions & shape into 16 balls.

Heat up a deep fat fryer or a saucepan of oil to 180c.

Put the flour , beaten egg & breadcrumbs into 3 separate bowls. Roll the fishcakes in flour, dip in beaten egg & coat in the breadcrumbs. Deep fry in batches for 2 minutes, or until golden brown.

Remove from the fryer & place on kitchen paper to drain.

For the chive butter sauce, put the shallots, white wine vinegar & white wine into a small saucepan & bring to the boil. Simmer until reduced by 2 tablespoons, add the cold water & simmer until reduced to 1 tablespoon.

Reduce the heat to low, then gradually whisk in the butter 25g at a time, waiting until all the butter has melted before adding more.

Strain through a sieve into a clean pan. Season with salt & pepper & stir through the chives.

For the wilted spinach, heat a large pan, add the butter & 2 tablespoons water, add the spinach & cook for 2 –3 minutes.

To serve , place the spinach in the centre of the plates & put the fishcakes on top. Pour over the chive butter sauce.