Fish
I’ve used salmon here but really the same method can be applied to any fish you like. As an alternative, I would opt for firm white fish fillets (such as cod), you could also add prawns. A mixture of all three. Use what you have and what you like!

How to take the skin off
It is important for this method that you take the skin off the fish. Either ask the fish monger to do this, or it is very easy to do yourself. I do not consider myself particularly skilled at this sort of thing but I actually enjoy taking the skin off fish! Here’s what I do: Lay the salmon skin side down on the chopping board. Use a very sharp knife to slice in between the skin and the fish. Then wiggle your knife in and hold the loosened skin in one hand. Keep hold of the skin and move your knife in a fluid motion at at an angle and the skin should come right off.

If you don’t want to fry…
You can also oven bake these. I like to fry because I like the crust you get not he outside with frying but I know baking is a healthier option and beyond matters of health I know a lot of people can be put off by the faff of frying. So by all means bake these in a hot oven - probably 190c for about 8-10 minutes depending on the size of the fishcakes.

To make the canapés I was talking about earlier…
Make the fishcakes as described but make sure they are about the size of a 20p piece. Dinky little bite sized fishcakes is what you want. Then before frying you want to mix together, 1 tbsp white sesame seeds, 1 tbsp black sesame seeds and a big pinch of Maldon sea salt. Roll the fishcakes in the sesame mixture and then fry until golden. I love these served with creme fraiche and sweet chilli sauce.

Instead of rice…
you can use noodles here. Ramen in the Thai green curry sauce would be lovely, or you could simmer some small new potatoes which you’ve cut in half in the curry sauce. I also do love these fishcakes with an asian style slaw. Really so many delicious ways to have them.