Step 1

Place potatoes in a large saucepan of cold salted water. Bring to the boil, then reduce heat to medium-high and cook for 15-20 minutes until tender. Drain and return to the pan. Heat gently, stirring, for 30 seconds to remove any excess water. Cool slightly, then roughly mash.

Step 2

Add lemon zest, chives, ocean trout and 2 tbs creme fraiche, then stir to combine.

Step 3

Season well, then cover with plastic wrap and chill for 15 minutes.

Step 4

Form mixture into 12 balls and flatten slightly to form 3cm-thick patties. Coat with egg wash, then roll in breadcrumbs.

Step 5

Heat 2cm oil in a frypan over medium heat and, in batches, shallow-fry the fishcakes for 1 1/2 minutes each side or until crisp and golden. Drain on paper towel and keep warm.

Step 6

Meanwhile, whisk Dijon mustard, apple cider vinegar and remaining creme fraiche in a bowl, season and set aside. Combine peas and watercress in a bowl. Drizzle with lemon juice and olive oil, then season.

Step 7

Serve fishcakes with salad, creme fraiche dressing, lemon wedges and extra chives.