Ingredients

• 600g/1lb 5oz salmon fillet
• skin on
• 600g/1lb 5oz cod fillet
• skin on
• boiling water
• salt and freshly ground black pepper
• dash white wine vinegar
• 4 big floury potatoes
• cooked and mashed with skin
• 2 medium red onions
• finely diced
• 3 long
• red chillies
• seeded and chopped
• 2 handfuls chopped parsley
• 2 handfuls chopped coriander
• 2 lemons
• juice only and zest of 1
• flour
• for dusting
• 100g/3½oz butter
• 200ml/7fl oz oil
• 50g/2oz white breadcrumbs
• 1½ tbsp of red wine vinegar
• basil
• small bunch
• flat-leaved parsley
• small bunch
• 3 garlic cloves
• chopped
• ½ tsp salt and freshly ground black pepper
• 120ml/4fl oz olive oil
• 6 anchovy fillets
• roughly chopped
• 1 tbsp salted capers
• rinsed
• 2 eggs

Directions

• Put the salmon and cod in a large deep container
• then mix plenty of boiling water in a jug with a little salt and a dash of white wine vinegar. Pour over the fish to cover. Put the lid on.
• After 20 minutes take the cod out of the water. Then after a further ten minutes remove the salmon. Place in a pan and warm through for a couple of minutes. Then flake the flesh into a large bowl and mix in the mashed potato
• onions
• chillies
• herbs
• lemon juice and zest
• salt and freshly ground black pepper. Try and keep the chunky texture.
• Next spread the flour on a plate. Shape the mixture into 12 fishcakes and dip in the flour. Heat some butter and oil in a pan and fry them on both sides for about 6-8 minutes
• until golden.
• To make the Salsa Verde
• soak the breadcrumbs in the vinegar briefly
• then put into a food processor with the herbs
• garlic and seasoning. Process briefly to a coarse paste.
• With the motor running
• add the olive oil a little at a time
• until it is all incorporated.
• Add the anchovies and the capers and blitz for 2 seconds (literally press the switch on and off
• to preserve the texture).
• Bring a pan of water to the boil
• put in the eggs and boil for 3 minutes. Run some cold water over the eggs briefly
• then shell them while still warm. Scoop out the yolks and stir into your mixture. Finally chop the egg whites and fold them into the sauce.