Ingredients

• 4 kipper fillets
• 400ml/14fl oz whole milk
• 450g/1lb floury potatoes (such as King Edward or Maris Piper)
• peeled
• cut into equal-sized pieces
• boiled until tender
• 2 tbsp chopped fresh parsley
• 1 free-range egg yolk
• salt and freshly ground black pepper
• 200g/7oz plain flour
• 3 free-range eggs
• beaten
• 200g/7oz Japanese panko breadcrumbs (available from specialist websites and some Asian supermarkets)
• 2 tbsp olive oil
• 2 free-range egg yolks
• 1 tsp white wine vinegar
• ½ tsp Dijon mustard
• 1 tsp salt
• 275ml/10fl oz rapeseed oil
• 2 cornichons
• drained
• finely chopped
• 2 tsp capers
• drained
• finely chopped
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh chives
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 2 bunches watercress leaves
• washed
• 1 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• lemon wedges
• to serve

Directions

• For the kipper fishcakes
• place the kippers and milk into a saucepan and bring to the boil. Remove from the heat and set aside to cool. Once cool
• drain and flake the fish
• removing as many bones as possible
• and set aside. (Discard the milk.)
• Mash the cooked potatoes in a large bowl until smooth
• then add the parsley
• egg yolk and kippers. Season
• to taste
• with salt and freshly ground black pepper. Stir until well combined.
• Shape the mixture into four equal-sized patties
• then chill in the fridge for two hours.
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Sprinkle the Japanese panko breadcrumbs onto a separate plate. Once the fishcakes have chilled
• dredge each in the flour
• then dip in the egg and finally roll in the breadcrumbs.
• Heat the olive oil in a frying pan over a medium heat and fry the fishcakes for three minutes on each side
• or until golden-brown on each side. Keep warm in the oven.
• For the tartare sauce
• blend the egg yolks
• white wine vinegar
• Dijon mustard and salt in a food processor. While the motor is running
• gradually pour the oil into the food processor in a steady stream until the mixture thickens. Stir in the cornichons
• capers
• parsley
• chives and lemon juice. Season
• to taste
• with salt and freshly ground black pepper.
• For the watercress salad
• place the watercress in a bowl
• add the oil and season
• to taste
• with salt and freshly ground black pepper. Mix together until well combined.
• To serve
• spoon the tartare sauce into a four small bowls and place one onto each of four serving plates
• along with a kipper fishcake. Divide the watercress salad among the plates and garnish with the lemon wedges.