1 Cook the potatoes in boiling salted water until tender.
2 Meanwhile, mix the mayonnaise, chilli, lime zest and juice. Store in the fridge until ready to use.
3 Mash the potato and chilli mixture together and leave to cool.
4 Once the potato has cooled, mix it in with the hot smoked salmon, ketchup, salt and pepper, and coriander, then mould into patty shapes.
5 Set up 3 bowls; one with flour, another with beaten eggs and milk, and one with breadcrumbs.
6 Roll the fishcakes in flour, drench in egg mix, and roll in breadcrumbs. Repeat this step twice.
7 Deep fry or shallow fry the fishcakes. Plate alongside a blob
of mayonnaise, and salad leaves dressed with chive oil and lemon juice.
• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818, www.dine.scot)