Cook the potatoes and mash them with the melted butter, salt and freshly
ground black peppercorn. Heat a little water and a splash of lemon juice in a
shallow pan and lightly poach the seasoned salmon and cod until just
cooked. Remove fish from cooking liquor and fleck.

Put the mashed potato and fish into a larger mixing bowlful. Add chopped
herbs, lemon zest and finely sliced spring onion and mix all together
good. Taste and amend seasoning if requirement. Take teaspoonfuls of
the assortment. Roll them into balls and then flatten the top and sides with a
palette knife to form small fish cakes.Pour the beaten egg onto a plate and
the breadcrumbs onto a second scale. Dip the fishcakes first in the beaten
egg and then the breadcrumbs to surface. Pat smooth with the palette tongue.

Heat a cast iron or heavy base skillet. Heat the sunflower oil and
butter together and fry the fish cakes on all sides until crease, golden and
hot. Cook in two batches, keeping the first batch hot while cooking the
secondment. Drain on absorbent paper.

Serve with lemon wedges or possibly a parsley sauce.