Method

• Cook the potatoes in salted water for 20 minutes, until tender.
• Fill a frying pan with boiling water and vinegar and bring to a gentle simmer and cook the salmon fillets for 5 minutes, or until just cooked.
• Place the salmon in a bowl, remove skin and flake the flesh.
• Drain the potatoes, mash and add to the salmon.
• Add the egg yolks, spring onions, smoked salmon and seasoning, and mix together using your hands. Shape into 12 cakes and refrigerate for 30 minutes.
• Meanwhile mix the red onion, tomatoes, chives, lemon and olive oil together and season well.
• In a large frying pan, heat half the sunflower oil and butter over a medium heat and cook the fish cakes in batches for 2-3 minutes each side until golden.
• Serve the fish cakes with the watercress salad on the side.