Poach half the haddock in milk then drain, chop the remaining haddock finely.
Boil the peeled potatoes for 2 minutes and remove 1/3 of them and allow to cool. Grate the potatoes once they have cooled.
Finish cooking the remaining potatoes. Drain and mash. When the haddock and potatoes are cool, mix them with the rest of the ingredients together with the grated potato. Season with salt and pepper.
Preheat the oven to 180c.
Shape the fishcakes and heat some olive oil in a frying pan.
Fry the fishcakes on each side until golden brown then place in the oven for 5 minutes. Serve with the tartare sauce and lemon.
Our thanks to The Boat House for providing this recipe,