Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 15 minutes, or until a fork slides easily through the centre.

Drain well and mash while still hot. A potato ricer will give a smoother texture, while a traditional masher leaves a few lumps, which I rather like.

Stir in the haddock, smoked haddock, and chopped chives. Season lightly if needed.

Using an ice cream scoop or large spoon, portion the mixture and shape into cakes roughly the size of a hockey puck.

Place on a baking sheet, cover, and refrigerate for at least 15 minutes. Overnight is even better.

Heat the butter and oil in a frying pan over medium heat.

Cook the fish cakes for 5–10 minutes per side, leaving them undisturbed until a golden crust develops. Flip carefully and cook the second side until equally crisp.

Serve immediately while warm.