Inverawe Fishcakes

Directions

1. Melt the butter in a frying pan then add the onion and cook for 2 minutes. Lay in the par-smoked salmon skin side uppermost, and pour over the wine. Bring to the boil, turn down the heat, cover and simmer for about 6 - 8 minutes or until the fish is just cooked. Lift the salmon out onto a plate, add a squeeze of lemon to the pan juices and then boil hard for about 2 minutes until reduced to 2 tablespoons.

2. Skin and flake the salmon then stir in the parsley and plenty of seasoning. Beat the reduced pan juices into the mashed potato, then mix into the fish - only mixing until the mixture starts to bind together. Divide the mixture into 12 and roll into balls. Lightly press each ball to flatten it and shape into fish cakes. Dip each one in flour, then egg and then crumbs to coat really well - if necessary coat them twice. The fish cakes can be frozen at this stage to cook at a later date.

To make the easy hollandaise sauce

1. Put 2 large free-range egg yolks, a pinch of salt and freshly ground black pepper into a food processor

2. Put 2 teaspoons freshly squeezed lemon juice and 2 teaspoons tarragon wine vinegar into a small pan and heat until it boils, then remove from the heat and with the processor running, immediately pour the hot liquid onto the eggs.

3. Melt 100g (4 oz) butter until it is foaming. Again with the machine running, pour the boiling hot butter onto the eggs in a steady stream. The butter will then thicken the egg yolks like a warm mayonnaise. Add a tablespoon of chopped fresh tarragon (optional). If you like, thin the hollandaise down by beating in a little warm water. Keep warm in a thermos

4. Either pan fry in hot oil for 2 minutes on each side, or for complete perfection, fry them in batches in a deep fat fryer at 180C / 350F to give them an even colour. They will take about 5 minutes, then drain well on kitchen paper and serve with warm easy hollandaise.