6 large potatoes peeled and cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
4 tablespoons margarine
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chili, seeded and finely chopped (or jalapeno)
Matzah cake meal
3 tablespoons oil, for frying
Parsley sprigs and lemon slices, for garnish
Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the two kinds of fish in it and place on a baking sheet. Bake in a 400 degree oven for 15 minutes. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
In a frying pan, sauté the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons margarine and olive oil until soft. Combine with potatoes and fish. Cover with plastic wrap and leave to chill in refrigerator for 30 minutes. This makes it easier to handle.
Remove and form the fishcakes and pat them into shape. Dust with matzah meal. Heat oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
Garnish with parsley and slices of lemon.