Fish cakes with smashed peas and lemon

Cook potatoes in a saucepan of boiling salted water for 12-15 mins or until tender. Drain and mash. Add mustard. Season with salt and pepper. Allow to cool.

Meanwhile, place smoked cod in a medium frying pan with bay leaves and peppercorns. Pour over combined milk and ½ cup (125ml) water. Bring to the boil over medium heat, cover and simmer over low heat for 8-10 mins or until cooked through. Remove fish from milk with a slotted spoon to a plate to cool slightly. Flake fish into the mashed potato along with lemon zest and juice, onion and dill. Season with salt and pepper. Divide mixture into 8 patties, 2cm thick.

Place egg in a bowl. Place flour and breadcumbs on separate plates. Dust patties with flour then dip in egg and then coat in breadcrumbs. Place on a plate and refrigerate for 30 mins.

Place enough oil in a frying pan to cover the base. Shallow fry fish cakes, in batches, over medium-low heat for 4 mins each side.

Meanwhile heat stock and butter in a frying pan over medium heat. Add peas and simmer for 5 mins or until heated through. Remove from heat and roughly mash. Serve fish cakes with sprigs of dill, smashed peas, salad leaves, mayonnaise and lemon wedges.