Inverawe Smokehouses, Scotland’s leading smokery, has supplied Taste with this delicious recipe ideal for all the family to enjoy during the autumn.

25g butter
1 small onion, very finely chopped
450g par-smoked salmon
150ml dry white wine
A good squeeze of fresh lemon juice
3 tbsp chopped fresh parsley
350g cooked floury potatoes, mashed
3-4 tbsp flour
2 eggs, beaten
125g fresh or dried natural breadcrumbs, for coating
Vegetable oil, for deep-frying
Salt and freshly ground black pepper

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 on to a plate, add a squeeze of lemon to the pan juices then boil hard for about 2 minutes until reduced to 2 tablespoons.

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 fishcakes. 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 cook, 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 to give them an even colour.

They will take about 5 minutes, then drain well on kitchen paper and serve with Hollandaise sauce.

Have you made this recipe? Or do you have your own fish recipe that you'd like to share? Add your comments below.